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Tried making beef stock from scratch for the first time and it came out like jelly
I've been cooking line for 8 years and always just used the powdered stuff but figured Id give real stock a shot on my day off. Roasted about 5 pounds of beef bones with onions and carrots for 45 minutes then simmered them for almost 12 hours. Strained it and stuck it in the fridge and the next morning it was solid as a rock from all the collagen. Never realized how much gelatin you get from roasted bones like that. Any other ways to use that super-rich stock besides just soup?
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joseph_coleman28d ago
Smoked some oxtails last weekend and ended up with the jiggliest stock I ever made.
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