Susan, I need to get out of that thread that is endless now, ergo the
topic change.

I've always 'browned' the beef bones in a large pot to make the broth in.

The idea of roasting the beef bones intrigues me. Would you kindly
bring me up to speed?

ta!

kate

Tiger Lily > wrote:
: Susan, I need to get out of that thread that is endless now, ergo the
: topic change.

: I've always 'browned' the beef bones in a large pot to make the broth in.

: The idea of roasting the beef bones intrigues me. Would you kindly
: bring me up to speed?

: ta!

: kate

Not Susan, but I often roast the meat bones before making broth or soup.
I will do the same with chicken bones or wings, which I often use for
soup. I just put them into a large pan ad into a quite hot oven(420-450F
and let them roast until they begin to brown up, then demp them and all
the juice adn fat into the pot , as it is hard to remove the fat at tis
time. that comes later. Then just procede with our usual recipa.

Wendy

On Jan 27, 10:54*pm, Tiger Lily > wrote:
> Susan, I need to get out of that thread that is endless now, ergo the
> topic change.
>
> I've always 'browned' the beef bones in a large pot to make the broth in.
>
> The idea of roasting the beef bones intrigues me. *Would you kindly
> bring me up to speed?
>
> ta!
>
> kate

i've never tried this techique, but a friend of mine swears by
brushing beef bones with honey. this gives a quicker, nicer brown. i
don't know how much it will sweeten up your stock though.

A Moose in Love > wrote:
: On Jan 27, 10:54?pm, Tiger Lily > wrote:
: > Susan, I need to get out of that thread that is endless now, ergo the
: > topic change.
: >
: > I've always 'browned' the beef bones in a large pot to make the broth in.
: >
: > The idea of roasting the beef bones intrigues me. ?Would you kindly
: > bring me up to speed?
: >
: > ta!
: >
: > kate

: i've never tried this techique, but a friend of mine swears by
: brushing beef bones with honey. this gives a quicker, nicer brown. i
: don't know how much it will sweeten up your stock though.
Why take a essentially non carb flavor and body source and add carbs to
it?

Wendy

On Jan 29, 11:11*am, "W. Baker" > wrote:
> A Moose in Love > wrote:
> : On Jan 27, 10:54?pm, Tiger Lily > wrote:
> : > Susan, I need to get out of that thread that is endless now, ergo the
> : > topic change.
> : >
> : > I've always 'browned' the beef bones in a large pot to make the broth in.
> : >
> : > The idea of roasting the beef bones intrigues me. ?Would you kindly
> : > bring me up to speed?
> : >
> : > ta!
> : >
> : > kate
>
> : i've never tried this techique, but a friend of mine swears by
> : brushing beef bones with honey. *this gives a quicker, nicer brown. *i
> : don't know how much it will sweeten up your stock though.
> Why take a essentially non carb flavor and body source and add carbs to
> it?
>
> Wendy

Right. I forgot about this being a diabetes group.

and the browning adds to the colour and flavour?

this is what i'm hoping........

kate

On 1/28/2012 7:23 AM, W. Baker wrote:
> Tiger > wrote:
> : Susan, I need to get out of that thread that is endless now, ergo the
> : topic change.
>
> : I've always 'browned' the beef bones in a large pot to make the broth in.
>
> : The idea of roasting the beef bones intrigues me. Would you kindly
> : bring me up to speed?
>
> : ta!
>
> : kate
>
> Not Susan, but I often roast the meat bones before making broth or soup.
> I will do the same with chicken bones or wings, which I often use for
> soup. I just put them into a large pan ad into a quite hot oven(420-450F
> and let them roast until they begin to brown up, then demp them and all
> the juice adn fat into the pot , as it is hard to remove the fat at tis
> time. that comes later. Then just procede with our usual recipa.
>
> Wendy