Beef stock failure?
 

I've made my own beef stock before. I get a bunch of beef marrow bones,
a few carrots and some celery, maybe an onion and a few cloves of
garlic, put them all in the slow cooker with as much water as will go in
it, and cook on low for 24 hours. Worked fine.

Now I'm in a new location. I got a bunch of beef marrow bones, which
looked a bit different, did the rest the same except that I cooked for
13 hours.

After refrigeration, I removed the layer of beef fat from the top, quite
a bit of it, and found my "liquid" stock was... glutinous. Like a jelly.

Now, I don't know if it's 'cause I didn't cook it long enough. The
bones didn't have that "oh my gawd, think you cooked us long enough!??"
look they usually have, or if it's something about the bones themselves
cooking out a ton of gelatin, but I don't think I can use this substance
for my French onion soup.

What can I do? What *did* I do?

--
May all your good dreams and fine wishes come true! - The Wizard
May joy be yours all the days of your life! - Phina

Beef stock failure?
 

Christine Dabney > wrote:

>You did everything right. What you obtained is really good. That
>gelling is showing that the stock will have a lot of body. In other
>words, the collagen melted out of the beef bones, and allowed it to
>gel. This is highly desirable.
>
>As soon as you heat it, it will become liquid again.

That was the experience we had recently with turkey stock --
it completely gelled at refrigerator temperature, but
re-liquified upon heating. We made turkey soup from it.
The only downside is there was really no way to enjoy a cold
bowl of soup... should you want sure a thing.

Steve

Beef stock failure?
 

Howard S Shubs wrote:
> I've made my own beef stock before. I get a bunch of beef marrow bones,
> a few carrots and some celery, maybe an onion and a few cloves of
> garlic, put them all in the slow cooker with as much water as will go in
> it, and cook on low for 24 hours. Worked fine.
>
> Now I'm in a new location. I got a bunch of beef marrow bones, which
> looked a bit different, did the rest the same except that I cooked for
> 13 hours.
>
> After refrigeration, I removed the layer of beef fat from the top, quite
> a bit of it, and found my "liquid" stock was... glutinous. Like a jelly.
>
> Now, I don't know if it's 'cause I didn't cook it long enough. The
> bones didn't have that "oh my gawd, think you cooked us long enough!??"
> look they usually have, or if it's something about the bones themselves
> cooking out a ton of gelatin, but I don't think I can use this substance
> for my French onion soup.
>
> What can I do? What *did* I do?

First off, what ever you did "its a good thing".

Possibly you had some hooves, neck bones or shins in there? or less
water than usual?

Whatever the problem, did you taste the "gelatin"? if not, taste it for
seasoning and then, if desired, simmer and skim on a low flame to reduce
even further.

Keep covered air tight and use as a "glace de viend".

As a base for other stock.

A few tbs. to a few cups of water.

A morel liquid version, but one still very thick is called demi glace.

Add some thyme & bay leaves as well as tomato puree & white wine if desired.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Beef stock failure?
 

Christine Dabney > wrote:

>On Mon, 27 Dec 2010 07:43:49 +0000 (UTC),

>>Christine Dabney > wrote:

>>>As soon as you heat it, it will become liquid again.

>>That was the experience we had recently with turkey stock --
>>it completely gelled at refrigerator temperature, but
>>re-liquified upon heating. We made turkey soup from it.

>And, did the soup have much more body? I love gelatinized stocks....

Yes, it had a lot of body. I can't do much of an A/B comparison;
but it seemed high-body, compared to previous years where the
stock didn't geletanize.

Steve

Beef stock failure?
 

In article >,
Joseph Littleshoes > wrote:

> First off, what ever you did "its a good thing".

So Christine said. :-)


> Possibly you had some hooves, neck bones or shins in there? or less
> water than usual?

The bones were thinner than what I'm used to, cut maybe an inch or two
long, from a Kroger (Smiths). I'm used to bones cut maybe 8" long and
much thicker, from Big Y (World Class, Inc.).


> Whatever the problem, did you taste the "gelatin"? if not, taste it for
> seasoning and then, if desired, simmer and skim on a low flame to reduce
> even further.

I haven't tasted it, no. I didn't know what it was. Now I'm thinking
it might not boil down much for soup, huh? Maybe I need to add water to
it for soup? Or maybe I won't need to cook it down as much?


> Keep covered air tight and use as a "glace de viend".

I have no simple way to do this. It's in a Rubbermaid cylinder.


> As a base for other stock.
>
> A few tbs. to a few cups of water.
>
> A morel liquid version, but one still very thick is called demi glace.
>
> Add some thyme & bay leaves as well as tomato puree & white wine if desired.

What you've described is beyond my understanding. I was just trying to
make beef stock for French onion soup. This will be interesting.

--
May all your good dreams and fine wishes come true! - The Wizard
May joy be yours all the days of your life! - Phina

Beef stock failure?
 

In article
>,
Howard S Shubs > wrote:

> I've made my own beef stock before. I get a bunch of beef marrow bones,
> a few carrots and some celery, maybe an onion and a few cloves of
> garlic, put them all in the slow cooker with as much water as will go in
> it, and cook on low for 24 hours. Worked fine.
>
> Now I'm in a new location. I got a bunch of beef marrow bones, which
> looked a bit different, did the rest the same except that I cooked for
> 13 hours.
>
> After refrigeration, I removed the layer of beef fat from the top, quite
> a bit of it, and found my "liquid" stock was... glutinous. Like a jelly.
>
> Now, I don't know if it's 'cause I didn't cook it long enough. The
> bones didn't have that "oh my gawd, think you cooked us long enough!??"
> look they usually have, or if it's something about the bones themselves
> cooking out a ton of gelatin, but I don't think I can use this substance
> for my French onion soup.
>
> What can I do? What *did* I do?

You made the best stock you've ever made.

Enjoy it!

Miche

--
Electricians do it in three phases

Beef stock failure?
 

Howard S Shubs wrote:
>
> What you've described is beyond my understanding. I was just trying to
> make beef stock for French onion soup. This will be interesting.
>

You might find this wiki page of interest.
http://en.wikipedia.org/wiki/Stock_(food)

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Beef stock failure?
 

"Howard S Shubs" > wrote in message
...

> What you've described is beyond my understanding. I was just trying to
> make beef stock for French onion soup. This will be interesting.

...and you have made the very best stock with which so to do :) Well done.

I am always disappointed if my stock doesn't jell.
--
--
https://www.shop.helpforheroes.org.uk/

Beef stock failure?
 

"Howard S Shubs" > wrote in message
...
> In article >,
> Joseph Littleshoes > wrote:
>
>> First off, what ever you did "its a good thing".
>
> So Christine said. :-)
>
>
>> Possibly you had some hooves, neck bones or shins in there? or less
>> water than usual?
>
> The bones were thinner than what I'm used to, cut maybe an inch or two
> long, from a Kroger (Smiths). I'm used to bones cut maybe 8" long and
> much thicker, from Big Y (World Class, Inc.).
>
>
>> Whatever the problem, did you taste the "gelatin"? if not, taste it for
>> seasoning and then, if desired, simmer and skim on a low flame to reduce
>> even further.
>
> I haven't tasted it, no. I didn't know what it was. Now I'm thinking
> it might not boil down much for soup, huh? Maybe I need to add water to
> it for soup? Or maybe I won't need to cook it down as much?
>
>
>> Keep covered air tight and use as a "glace de viend".
>
> I have no simple way to do this. It's in a Rubbermaid cylinder.
>
>
>> As a base for other stock.
>>
>> A few tbs. to a few cups of water.
>>
>> A morel liquid version, but one still very thick is called demi glace.
>>
>> Add some thyme & bay leaves as well as tomato puree & white wine if
>> desired.
>
> What you've described is beyond my understanding. I was just trying to
> make beef stock for French onion soup. This will be interesting.
>
> --
>
Warm it up and taste it. It'll be better than your last beef stock. I'll
bet your bones included a bit of veal bones. Any brown stock freezes very
well.

Beef stock failure?
 

"Howard S Shubs" > wrote in message
...
> I've made my own beef stock before. I get a bunch of beef marrow bones,
> a few carrots and some celery, maybe an onion and a few cloves of
> garlic, put them all in the slow cooker with as much water as will go in
> it, and cook on low for 24 hours. Worked fine.
>
> Now I'm in a new location. I got a bunch of beef marrow bones, which
> looked a bit different, did the rest the same except that I cooked for
> 13 hours.
>
> After refrigeration, I removed the layer of beef fat from the top, quite
> a bit of it, and found my "liquid" stock was... glutinous. Like a jelly.
>
> Now, I don't know if it's 'cause I didn't cook it long enough. The
> bones didn't have that "oh my gawd, think you cooked us long enough!??"
> look they usually have, or if it's something about the bones themselves
> cooking out a ton of gelatin, but I don't think I can use this substance
> for my French onion soup.
>
> What can I do? What *did* I do?
>
> --
>
Howard, this is very close to what I do when I make stock. Brown everything,
and include some veal bones. Again, I'll bet that's what happened.
http://simplyrecipes.com/recipes/how...ke_beef_stock/

Kent

Beef stock failure?
 

"Christine Dabney" > wrote in message
...
> On Mon, 27 Dec 2010 00:32:30 -0700, Howard S Shubs >
> wrote:
>
>>After refrigeration, I removed the layer of beef fat from the top, quite
>>a bit of it, and found my "liquid" stock was... glutinous. Like a jelly.
>>
>>Now, I don't know if it's 'cause I didn't cook it long enough. The
>>bones didn't have that "oh my gawd, think you cooked us long enough!??"
>>look they usually have, or if it's something about the bones themselves
>>cooking out a ton of gelatin, but I don't think I can use this substance
>>for my French onion soup.
>>
>>What can I do? What *did* I do?
>
> You did everything right. What you obtained is really good. That
> gelling is showing that the stock will have a lot of body. In other
> words, the collagen melted out of the beef bones, and allowed it to
> gel. This is highly desirable.
>
> As soon as you heat it, it will become liquid again.
>
> Christine
> --
Exactly right, Chris. I think what he made before was beef broth. Good
stock is supposed to be gelatinous.

Jill

Beef stock failure?
 

On Mon, 27 Dec 2010 00:32:30 -0700, Howard S Shubs >
wrote:

> After refrigeration, I removed the layer of beef fat from the top, quite
> a bit of it, and found my "liquid" stock was... glutinous. Like a jelly.
>
> Now, I don't know if it's 'cause I didn't cook it long enough. The
> bones didn't have that "oh my gawd, think you cooked us long enough!??"
> look they usually have, or if it's something about the bones themselves
> cooking out a ton of gelatin, but I don't think I can use this substance
> for my French onion soup.
>
> What can I do? What *did* I do?

The jelly indicates less liquid and a richer stock. You did a good
thing, not a bad thing. It will re-liquefy when you apply heat.

--

Never trust a dog to watch your food.

Beef stock failure?
 

"Christine Dabney" > wrote in message
...
> On Mon, 27 Dec 2010 07:43:49 +0000 (UTC),
> (Steve Pope) wrote:
>
>>Christine Dabney > wrote:
> .
>>>As soon as you heat it, it will become liquid again.
>>
>>That was the experience we had recently with turkey stock --
>>it completely gelled at refrigerator temperature, but
>>re-liquified upon heating. We made turkey soup from it.
>
> And, did the soup have much more body? I love gelatinized stocks....
>
> Christine
> --
I remember Christy calling asking if she'd messed up chicken stock because
when she put it in the fridge it gelatinized. NO! You didn't mess it up!
You got it absolutely perfect! Real stock is supposed to be gelatinous...
not like broth sold in cans or cartons.

Jill

Beef stock failure?
 

On 2010-12-27, Howard S Shubs > wrote:

> What can I do? What *did* I do?

What you did is just fine. Bones provided gelatine and some flavor
and there's nothing wrong with that. OTOH, one point everyone seems
to be missing is that stock is NOT JUST bones. The gelatine and
certain flavors come from the bones but the real flavor comes from the
meat. Yes, meat, as in lean flesh, muscle, etc.

Escoffeir recommended equal parts of bone and flesh. So, 6 lbs of
beef would be 3lbs of beef bones and 3lbs of beef flesh. He also
recommended old beef, rather than younger. Many chefs brown the bones
(bake, roast, etc) prior to making the stock for an extra flavor note.

Try the above and your stock should be even better.

nb

Beef stock failure?
 

On 27 Dec 2010 14:46:37 GMT, notbob > wrote:

> Many chefs brown the bones
> (bake, roast, etc) prior to making the stock for an extra flavor note.

Roasting also deepens the color to a rich brown.

--

Never trust a dog to watch your food.

Beef stock failure?
 

In article >,
Christine Dabney > wrote:

> In other words, don't cook it down at all. Just use it as is when you
> make your onion soup. It will liquify just fine..and be just as your
> other stock when it is hot. Only with more body and flavor.

Nice!! I think I'll have to do this sooner than I was planning. I was
figuring to freeze it for a while.

--
May all your good dreams and fine wishes come true! - The Wizard
May joy be yours all the days of your life! - Phina

Beef stock failure?
 

In article >,
"Kent" > wrote:

> When I make brown stock, I always add veal bones if I can get them. When you
> make stock, I'd suggest browning the bones and vegetables a bit in a 300F
> oven. This adds a bit too.

I'll have to add that to my recipe.

--
May all your good dreams and fine wishes come true! - The Wizard
May joy be yours all the days of your life! - Phina

Beef stock failure?
 

In article >,
notbob > wrote:

> Escoffeir recommended equal parts of bone and flesh. So, 6 lbs of
> beef would be 3lbs of beef bones and 3lbs of beef flesh. He also
> recommended old beef, rather than younger. Many chefs brown the bones
> (bake, roast, etc) prior to making the stock for an extra flavor note.
>
> Try the above and your stock should be even better.

Thanks.

--
May all your good dreams and fine wishes come true! - The Wizard
May joy be yours all the days of your life! - Phina

Beef stock failure?
 

In article >,
"Kent" > wrote:

> Howard, this is very close to what I do when I make stock. Brown everything,
> and include some veal bones. Again, I'll bet that's what happened.
> http://simplyrecipes.com/recipes/how...ke_beef_stock/

I bet, given their size, that these bones were entirely veal. :-/ I
don't DO veal. I'll have to work on that. :-,

Last week, I went to a butcher I'd never been to before (not where I got
these bones) and he said he gets his beef from Harris Ranch and that
it's all grass fed. I thought Harris Ranch was a feed lot. Not so?

--
May all your good dreams and fine wishes come true! - The Wizard
May joy be yours all the days of your life! - Phina

Beef stock failure?
 

"Howard S Shubs" > wrote in message
...
> In article >,
> "Kent" > wrote:
>
>> Howard, this is very close to what I do when I make stock. Brown
>> everything,
>> and include some veal bones. Again, I'll bet that's what happened.
>> http://simplyrecipes.com/recipes/how...ke_beef_stock/
>
> I bet, given their size, that these bones were entirely veal. :-/ I
> don't DO veal. I'll have to work on that. :-,
>
> Last week, I went to a butcher I'd never been to before (not where I got
> these bones) and he said he gets his beef from Harris Ranch and that
> it's all grass fed. I thought Harris Ranch was a feed lot. Not so?
>
>
Don't leave out the veal stock you've made as part of the beef stock. That's
what makes a good rich stock. I've said that too many times.

Kent

Beef stock failure?
 

"Howard S Shubs" > wrote in message
...
> In article >,
> notbob > wrote:
>
>> Escoffeir recommended equal parts of bone and flesh. So, 6 lbs of
>> beef would be 3lbs of beef bones and 3lbs of beef flesh. He also
>> recommended old beef, rather than younger. Many chefs brown the bones
>> (bake, roast, etc) prior to making the stock for an extra flavor note.
>>
>> Try the above and your stock should be even better.
>
> Thanks.
>
> --
>
From the Escoffier Cook Book published in 1969.
4lb shin of beef, flesh and bones
4 lb shin of veal, flesh and bones
one half lb lean raw ham
one half lb fresh pork rine, blanches.
3/4 lb carrots and onions, browned
herbs.
He browns the meats a bit in the oven and proceeds as we've discussed. I
slowly simmer sauce brun at least 6 hours before straining.

The Best of Luck; I haven't done this in years. It's enough effort to do a
large batch, as it freezes well. It's worth it. Your veloute sauce will
reach new heights [1.5tbs brown roux to 1 cup stock with seasoning].

Kent



Kent

Beef stock failure?
 

Howard S Shubs wrote:
> In article >,
> Christine Dabney > wrote:
>
>
>>In other words, don't cook it down at all. Just use it as is when you
>>make your onion soup. It will liquify just fine..and be just as your
>>other stock when it is hot. Only with more body and flavor.
>
>
> Nice!! I think I'll have to do this sooner than I was planning. I was
> figuring to freeze it for a while.
>

Its just my opinion but, IMO, freezing significantly impacts the flavor
of stock, weakens it IMO, if not actually fouling it.

Which is why i prefer to reduce such gelatinous stock even further and
keep in an airtight container in the fridge.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Beef stock failure?
 

Howard S Shubs wrote:
> In article >,
> "Kent" > wrote:
>
>
>>When I make brown stock, I always add veal bones if I can get them. When you
>>make stock, I'd suggest browning the bones and vegetables a bit in a 300F
>>oven. This adds a bit too.
>
>
> I'll have to add that to my recipe.
>

I don't agree with the browning of the bones but i do think veal adds a
marvelous flavor.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Beef stock failure?
 

On Mon, 27 Dec 2010 02:01:42 -0800, "Kent" > wrote:

>
>"Howard S Shubs" > wrote in message
...
>> In article >,
>> Joseph Littleshoes > wrote:
>>
>>> First off, what ever you did "its a good thing".
>>
>> So Christine said. :-)
>>
>>
>>> Possibly you had some hooves, neck bones or shins in there? or less
>>> water than usual?
>>
>> The bones were thinner than what I'm used to, cut maybe an inch or two
>> long, from a Kroger (Smiths). I'm used to bones cut maybe 8" long and
>> much thicker, from Big Y (World Class, Inc.).
>>
>>
>>> Whatever the problem, did you taste the "gelatin"? if not, taste it for
>>> seasoning and then, if desired, simmer and skim on a low flame to reduce
>>> even further.
>>
>> I haven't tasted it, no. I didn't know what it was. Now I'm thinking
>> it might not boil down much for soup, huh? Maybe I need to add water to
>> it for soup? Or maybe I won't need to cook it down as much?
>>
>>
>>> Keep covered air tight and use as a "glace de viend".
>>
>> I have no simple way to do this. It's in a Rubbermaid cylinder.
>>
>>
>>> As a base for other stock.
>>>
>>> A few tbs. to a few cups of water.
>>>
>>> A morel liquid version, but one still very thick is called demi glace.
>>>
>>> Add some thyme & bay leaves as well as tomato puree & white wine if
>>> desired.
>>
>> What you've described is beyond my understanding. I was just trying to
>> make beef stock for French onion soup. This will be interesting.
>>
>> --
>>
>Warm it up and taste it. It'll be better than your last beef stock. I'll
>bet your bones included a bit of veal bones. Any brown stock freezes very
>well.

They obviously contained some meat, the previous bones were probably
stripped down to nothing but bone. You cannot make stock from bare
bones (actually just wasting your time, effort, and added
ingredients), they need to be meaty bones. When I want to make beef
stock I buy an inexpensive bony chuck roast, and whatever cuts of low
cost tough beef I can find... at today's prices soup bones (that used
to be free) now cost almost as much as a beef roast. I see little
packages of bare bones labeled soups bones (mislabeled) all the time
(no meat on em at all) for like $1.79/lb... right nearby are 7 bone
chuck roasts and 2nd cut chuck steaks for $2.19/lb... guess which I
buy.... and I enjoy eating boiled beef, right off the bone and all
different ways. When you buy those 1" lengths of beef bone with no
meat those are marrow bones (and should be labeled as such), used by
those who roast them and enjoy eating marrow, they are awful for
stock, and wasteful if you don't eat the marrow... marrow is very good
as a spread for dark ryes, marrow is mostly fat so if used for stock
and then the fat is skimmed off it's wasted. Btw, fat skimmed from
boiling is not schmaltz, schmaltz is rendered fat, no liquid is used.

Beef stock failure?
 

On 27 Dec 2010 14:46:37 GMT, notbob > wrote:

>On 2010-12-27, Howard S Shubs > wrote:
>
>> What can I do? What *did* I do?
>
>What you did is just fine. Bones provided gelatine and some flavor
>and there's nothing wrong with that. OTOH, one point everyone seems
>to be missing is that stock is NOT JUST bones. The gelatine and
>certain flavors come from the bones but the real flavor comes from the
>meat. Yes, meat, as in lean flesh, muscle, etc.
>
>Escoffeir recommended equal parts of bone and flesh. So, 6 lbs of
>beef would be 3lbs of beef bones and 3lbs of beef flesh. He also
>recommended old beef, rather than younger. Many chefs brown the bones
>(bake, roast, etc) prior to making the stock for an extra flavor note.
>
>Try the above and your stock should be even better.
>
>nb

Poifect!

Beef stock failure?
 

On 2010-12-27, Brooklyn1 <Gravesend1> wrote:

> Poifect!

That's it! I'm opening a ice skate rental in Hell.

nb

Beef stock failure?
 

"Howard S Shubs" > wrote in message
...
> I've made my own beef stock before. I get a bunch of beef marrow bones,
> a few carrots and some celery, maybe an onion and a few cloves of
> garlic, put them all in the slow cooker with as much water as will go in
> it, and cook on low for 24 hours. Worked fine.
>
> Now I'm in a new location. I got a bunch of beef marrow bones, which
> looked a bit different, did the rest the same except that I cooked for
> 13 hours.
>
> After refrigeration, I removed the layer of beef fat from the top, quite
> a bit of it, and found my "liquid" stock was... glutinous. Like a jelly.
>
> Now, I don't know if it's 'cause I didn't cook it long enough. The
> bones didn't have that "oh my gawd, think you cooked us long enough!??"
> look they usually have, or if it's something about the bones themselves
> cooking out a ton of gelatin, but I don't think I can use this substance
> for my French onion soup.
>
> What can I do? What *did* I do?


You did everything correctly - the jelly comes from the connective tissue.
You did good kid.

You might try roasting the bones & vegetables in a 350 degree oven for an
hour or so before plunking the mess in the slow cooker. You'll have
improved flavor and depth.

Dimitri

Beef stock failure?
 

"Howard S Shubs" wrote

> Now I'm in a new location. I got a bunch of beef marrow bones, which
> looked a bit different, did the rest the same except that I cooked for
> 13 hours.
>
> After refrigeration, I removed the layer of beef fat from the top, quite
> a bit of it, and found my "liquid" stock was... glutinous. Like a jelly.

Congrats, you now have a proper REAL stock. Don't worry, on warming it
turns liquid.

Beef stock failure?
 

"Howard S Shubs" wrote

> Nice!! I think I'll have to do this sooner than I was planning. I was
> figuring to freeze it for a while.

Freezing will not harm it. Use ziplock or other airtight containers when
you do that.

Beef stock failure?
 

"Brooklyn1" wrote

> They obviously contained some meat, the previous bones were probably
> stripped down to nothing but bone. You cannot make stock from bare
> bones (actually just wasting your time, effort, and added
> ingredients), they need to be meaty bones.

I really wish you'd stop being a freaking idiot with the new cooks.

Either you genuinely havent a clue how to make a good stock, or you are
lying to the new guy. Which is it?

Your recipe below is not for a real true soup base. You are drinking boiled
cheap beef water.

Beef stock failure?
 

On 2010-12-27, cshenk > wrote:
> "Brooklyn1" wrote
>
>> They obviously contained some meat, the previous bones were probably
>> stripped down to nothing but bone. You cannot make stock from bare
>> bones (actually just wasting your time, effort, and added
>> ingredients), they need to be meaty bones.
>
> I really wish you'd stop being a freaking idiot with the new cooks.
>
> Either you genuinely havent a clue how to make a good stock, or you are
> lying to the new guy. Which is it?

Sorry, but he's dead on the money! Bones, alone, do not a stock, make.

> Your recipe below is not for a real true soup base. You are drinking boiled
> cheap beef water.

A) What recipe below?
B) If there is no beef flesh, there is no beef stock.
C) Water, of any sort, stopped being cheap a long time ago.

nb

Beef stock failure?
 

On Mon, 27 Dec 2010 10:04:29 -0700, Howard S Shubs >
wrote:

>In article >,
> "Kent" > wrote:
>
>> Howard, this is very close to what I do when I make stock. Brown everything,
>> and include some veal bones. Again, I'll bet that's what happened.
>> http://simplyrecipes.com/recipes/how...ke_beef_stock/
>
>I bet, given their size, that these bones were entirely veal. :-/ I
>don't DO veal. I'll have to work on that. :-,
>
>Last week, I went to a butcher I'd never been to before (not where I got
>these bones) and he said he gets his beef from Harris Ranch and that
>it's all grass fed. I thought Harris Ranch was a feed lot. Not so?

I don't think that Harris Ranch beef is all grass fed. The deal with
Harris Ranch beef is that it is minimally processed and free of
artificial ingredients and preservatives and grain fed.

It is the primary beef I buy.
http://www.harrisranchbeef.com/produ...r-Harris-47857

or
http://tinyurl.com/23ry3zy

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
Updated 12/24/10

Natural Watkins Spices
www.apinchofspices.com

Beef stock failure?
 

The problem with widespread Beef Stock Failure in this already
depressed economy, is that you'll have farmers jumping to their deaths
from grain silos.

-J

Beef stock failure?
 

On Mon, 27 Dec 2010 18:52:19 -0500, "cshenk" > wrote:

>"Brooklyn1" wrote
>
>> They obviously contained some meat, the previous bones were probably
>> stripped down to nothing but bone. You cannot make stock from bare
>> bones (actually just wasting your time, effort, and added
>> ingredients), they need to be meaty bones.
>
>I really wish you'd stop being a freaking idiot with the new cooks.
>
>Either you genuinely havent a clue how to make a good stock, or you are
>lying to the new guy. Which is it?

You must be really proud of yourself, letting everyone know you're a
drug addict and a paranoid schizophrenic. Cshenk, you are very ill,
get help.

Beef stock failure?
 

"notbob" > wrote in message
...
> On 2010-12-27, cshenk > wrote:
>> "Brooklyn1" wrote
>>
>>> They obviously contained some meat, the previous bones were probably
>>> stripped down to nothing but bone. You cannot make stock from bare
>>> bones (actually just wasting your time, effort, and added
>>> ingredients), they need to be meaty bones.
>>
>> I really wish you'd stop being a freaking idiot with the new cooks.
>>
>> Either you genuinely havent a clue how to make a good stock, or you are
>> lying to the new guy. Which is it?
>
> Sorry, but he's dead on the money! Bones, alone, do not a stock, make.
>
>> Your recipe below is not for a real true soup base. You are drinking
>> boiled
>> cheap beef water.
>
> A) What recipe below?
> B) If there is no beef flesh, there is no beef stock.
> C) Water, of any sort, stopped being cheap a long time ago.
>
> nb
>
>
Absolutely, Brooklin1 is right on.

Kent

Beef stock failure?
 

notbob wrote:
> On 2010-12-27, cshenk > wrote:
>
>>"Brooklyn1" wrote
>>
>>
>>>They obviously contained some meat, the previous bones were probably
>>>stripped down to nothing but bone. You cannot make stock from bare
>>>bones (actually just wasting your time, effort, and added
>>>ingredients), they need to be meaty bones.
>>
>>I really wish you'd stop being a freaking idiot with the new cooks.
>>
>>Either you genuinely havent a clue how to make a good stock, or you are
>>lying to the new guy. Which is it?
>
>
> Sorry, but he's dead on the money! Bones, alone, do not a stock, make.
>
>
>>Your recipe below is not for a real true soup base. You are drinking boiled
>>cheap beef water.
>
>
> A) What recipe below?
> B) If there is no beef flesh, there is no beef stock.
> C) Water, of any sort, stopped being cheap a long time ago.
>
> nb
>
>
>

Bouillon, consommé, soup, vegetable, even vegan stock?
And by whose final and absolute authority do we take any definition as
unconditional?

To tell someone they cant make a stock from bones and water is as much
to mislead them as to tell them the opposite.

A bouillon and/or a consommé perhaps might be argued with more fervency
by certain fanatics, but the English language term "stock" covers a
multitude of errors:)
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Beef stock failure?
 

On Mon, 27 Dec 2010 18:22:53 -0800 (PST), phaeton
> wrote:

>The problem with widespread Beef Stock Failure in this already
>depressed economy, is that you'll have farmers jumping to their deaths
>from grain silos.

I would think they'd jump from beef silos.

-- Larry

Beef stock failure?
 

On 2010-12-28, Joseph Littleshoes > wrote:

> To tell someone they cant make a stock from bones and water is as much
> to mislead them as to tell them the opposite.

Throw a stone and a discarded vac-pac wrapper in water and simmer. No
doubt the Cratchit family would be thrilled. Is that your advice?

nb

Beef stock failure?
 

"Brooklyn1" wrote
> "cshenk" wrote:

> You must be really proud of yourself, letting everyone know you're a
> drug addict and a paranoid schizophrenic. Cshenk, you are very ill,
> get help.

Gee Sheldon, thanks. I disagree with you and now I'm a drug addict and a
paranoid schizophrenic? You're a bit of work aren't you.

Beef stock failure?
 

On Mon, 27 Dec 2010 23:10:36 -0500, "cshenk" > wrote:

> "Brooklyn1" wrote
> > "cshenk" wrote:
>
> > You must be really proud of yourself, letting everyone know you're a
> > drug addict and a paranoid schizophrenic. Cshenk, you are very ill,
> > get help.
>
> Gee Sheldon, thanks. I disagree with you and now I'm a drug addict and a
> paranoid schizophrenic? You're a bit of work aren't you.

He's lucky you even bothered to engage him in conversation.

--

Never trust a dog to watch your food.