Thread replies: 20
Thread images: 7
Thread images: 7
File: Solid_Flavor_Injector.jpg (86KB, 450x450px) Image search:
[Google]
86KB, 450x450px
ok
so i've nearly mastered poultry stock. it always comes out a clear golden colour with great flavor and texture
my beef stock, on the other hand, always gels nicely, but it's also always cloudy and brownish grey and doesn't taste right
roughly here's what i do:
>cover bones in cold water bring to boil for ~20min
>rinse
>roast in hot oven until maillardy
>add aromatics and roast a bit more
>dump into pressure pot
>add water to cover
>pressure cook for 1 hr
>cool
>strain
>cool some more
>remove fat
>strain more etc.
>>
shameless self bamping because i know our smart usa overlords browse 4chin right now
>>
>>8975355
I got a solid flavour injector for you right here
>>
>>8975355
>pressure cook for 1 hr
>pressure cooker
>clear stock
LOL!
>>
>>8975355
I don't use a pressure cooker because I've had some bad experiences with the cloudiness and I think the taste is better on a normal pot or, better yet, steam jacketed kettle.
I got better results by cooking it until it comes up to about 10 PSI, cooling it, skimming, then bringing up to 15 and cooking for one day as opposed to several that I normally do, but I still prefer a normal pot, and a few days as opposed to one day isn't a big deal for me.
>>
I was watching a show not long ago about ramen noodles and when they were going over the recipe for stock, they had a bunch of egg shells in it to keep it clear.
you might want to give that a shot.
>>
>>8975603
retard, i said i get clear poulrty stock regularly
>>
>>8975603
A few egg whites will sort it out for you. What - never clarified a cloudy stock before? You housewife. And I mean that in the most offensive way possible.
>>
>>8975744
i don't want to clarify it, i just want clean natural stock like when i do poultry
what is the difference?
>>
File: beforeraft.jpg (364KB, 4160x2340px) Image search:
[Google]
364KB, 4160x2340px
>>8975744
Prepare for dump.
>>
File: blublbub.webm (1MB, 640x360px) Image search:
[Google]
1MB, 640x360px
>>8975744
It begins!
>>
File: raftformed.webm (3MB, 640x360px) Image search:
[Google]
3MB, 640x360px
>>8975855
There is consomme!
>>
>>8975882
Is that a fucking googly eye?
>>
>>8975882
Is it soup yet?
>>
File: sickfood.webm (2MB, 640x360px) Image search:
[Google]
2MB, 640x360px
Served with a potato cake.
wa la
>>
>>8975906
oh fuck i've seen this webbum enough
go away
>>
File: stock.webm (985KB, 640x360px) Image search:
[Google]
985KB, 640x360px
>>8975923
>how dare you post food/cooking technique on a food and cooking board.
There are plenty of ja/ck/ and mcdonalds threads that you might feel right at home with, champ.
Stock used to make the soup at room temp.
>>
>>8975970
get out of my thread canned bean faggot
REEEEEEEEEEEEEEEEEEEEEEEEEE
>>
>>8975355
Have you tried cooking it in a normal pot instead of a pressure cooker?
>>
>>8975355
My favorite way to make stocks and broths involves dumping the bones into a pot, covering completely with water, cover, and turn the heat on to the low setting before I go to bed at night. It never gets hot enough to do anything but a nice simmer, and in the morning, it's done, unless I want to top it up with more water and let it simmer for another hour.
Then it gets cooled, tossed in the fridge, and the fat is removed when it congeals leaving me with a nice pure stock / broth for use in whatever I want.
Thread posts: 20
Thread images: 7
Thread images: 7