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I am back, kind of, with stock info
08:09 AM, Thursday, September 18, 2008
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I mean, I have been reading and commenting on everyone else's blogs, but the energy needed to write my own - not really there. I think I am feeling a bit better. I started cleaning 6 weeks worth of clutter, toys, clothes, etc, off my floor last night. I bottled 56 bottles of peaches (at a friend's house, with her and her mom) on Tuesday, and I have frozen a bushel of apples shredded and measured for pancakes. When it is harvest time, you have to get the preserving done, no matter how you feel. Or you do not eat (well) for the next year. I just took it slow, asked for help, and canceled school for "harvest weeks." I still have a bushel of apples I need to juice. if I can get the kitchen clean, maybe we can get that done today.Ashley asked about stock, and how to make some beef stock. "How would you make beef stock? Now that I'm into my grass fed I really want to do this. I cooked my beef in water with a bit of salt and pepper, the water that was left, was that my stock?" that is actually broth. Broth is the clear liquid made from boiling meats or vegetables. Stock is made from boiling the bones. I am an expert turkey stock maker. I make 40-50 quarts every November from begged turkey carcasses. My beef stock has been more sporatic - I buy bones at the grocer for .99 a pound and make just enough for 7 quarts at a time. But this year, after buying my 1/8 of a grass-fed cow, I have some 20# of bones in my freezer waiting for a cold week (and some energy) to turn into stock. From everything I have read on this, you need to brown the bones first to get the real yummy and meaty flavor. I have done it and not done it, I couldn't tell a difference. But I will be doing it this time. I throw in carrots, onions, celery, some various herbs (including bay leaves - although I have never been able to determine WHAT EXACTLY these do, but everyone says to use them, so I do.....). I have had a number of people tell me that my soups are very good - the best homemade soups they have had. The secret is in the stock. The base for any soup is the liquid, and a good, hearty, flavorful stock is key. If you do a google search on "broth vs. stock" you can get more info too. Leave a Comment { Last Page } { Page 41 of 247 } { Next Page } |
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