Thu, Jan-12-12, 11:49
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Senior Member
Posts: 4,536
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Plan: Fung-inspired fasting
Stats: 336/000/160
BF:
Progress: 191%
Location: Seattle metro area
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Quote:
Originally Posted by PilotGal
simmer for hours,
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I think this is where a lot of people go wrong. It takes time. You can't expect it to happen in 30 minutes. I find it takes 2 hours minimum for chicken and other poultry, but a good 24 hours for beef and big mammal bones.
Another common mistake, I think, it that some people seem to expect just a few bones to flavor a gallon of water. Ain't gonna happen. Put all the bones you've got in your stockpot and then cover with water by just a couple inches. As water evaporates you can refill to that point, but there are limits to how much flavor your bones can produce.
Those are the most important points for making meat stock. (Vegetable stock is a whole different story -- 30-40 minutes maximum or it tastes nasty.) If you want to add vegetables for additional flavor (I consider celery essential), just add the vegetables in the last 30 minutes of cooking. Don't use brassicas (cabbage, broc, cauli, etc), asparagus, artichoke. Best to stick to celery, carrot, onion.
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