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The Basics – Beef Stock
by
Beth Anne Leach
Текущий рейтинг: 4.0
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%20save%20the%20bones%20and%20extra%20bits%20of%20meat.%20Roast%20a%20chicken,%20save%20the%20carcass.%20T-bone%20steaks?%20Don%E2%80%99t%20you%20dare%20throw%20those%20bones%20out.%20Turkey?%20If%20you%20don%E2%80%99t%20use%20the%20neck%20for%20gravy,%20pop%20it%20in%20the%20freezer.%20Yep,%20keep%20a%20gallon%20size%20Ziploc%20bag%20in%20your%20freezer%20and%20just%20keep%20adding%20to%20it%20as%20you%20accumulate%20tidbits.%20I%20usually%20tend%20to%20throw%20in%20a%20package%20of%20soup%20bones%20from%20my%20freezer%20as%20well,%20just%20for%20extra%20meaty%20flavor.%3C/p%3E%3Cp%3ESame%20goes%20for%20veggies.%20You%20know%20that%20bag%20of%20carrots%20in%20your%20vegetable%20drawer%20that%20is%20going%20dry%20on%20you?%20Stick%20the%20whole%20thing%20in%20the%20freezer.%20Is%20your%20fridge%20too%20cold%20and%20froze%20your%20celery?%20Add%20it%20to%20the%20carrots.%20I%20even%20save%20the%20ends%20and%20peels%20of%20onions%20I%20chop%20for%20other%20dishes.%20Garlic%20that%20has%20started%20growing%20sprouts,%20etc....%3C/p%3E%3Cp%3EThen,%20when%20you%20have%20a%20bag%20full%20of%20veggies,%20and%20a%20bag%20or%20two%20of%20bones,%20you%20are%20ready%20to%20make%20stock.%3C/p%3E%3Cp%3EDump%20all%20of%20your%20salvaged%20leftovers%20into%20the%20biggest%20stock%20pot%20you%20own.%20Add%20in%20an%20onion%20or%20two%20(quartered,%20no%20need%20to%20peel)%20and%20a%20head%20of%20garlic,%20sliced%20horizontally.%20Toss%20in%20some%20herbs%20and%20whole%20peppercorns.%20I%20like%20making%20stock%20in%20the%20summer,%20just%20because%20I%20have%20a%20garden%20full%20of%20fresh%20herbs%20I%20can%20toss%20in.%20In%20my%20case%20this%20weekend,%20I%20had%20a%20fist%20full%20of%20chives,%20rosemary,%20sage,%20and%20oregano.Then,%20fill%20the%20pot%20with%20water,%20as%20full%20as%20you%20can.%20There%20is%20really%20no%20recipe%20for%20stock,%20you%20just%20use%20what%20you%20have.%20The%20only%20trick%20is%20to%20not%20add%20too%20much%20water%20for%20the%20amount%20of%20food%20you%20have%20in%20the%20pot.%20Start%20by%20covering%20the%20solids%20and%20go%20maybe%20another%20inch%20or%20two.%20Remember,%20you%20can%20always%20add%20more%20water%20if%20its%20too%20strong,%20but%20you%20can't%20add%20flavor%20if%20it%20is%20too%20weak.Bring%20this%20hodge-podge%20to%20a%20boil,%20and%20then%20reduce%20the%20heat%20and%20let%20it%20simmer%20for%20awhile.%20Like%20a%20couple%20of%20hours.%20Basically,%20you%E2%80%99re%20sucking%20the%20life-blood%20out%20of%20all%20the%20bones%20and%20veggies,%20so%20just%20let%20the%20sucker%20cook.%20I%20think%20I%20left%20mine%20on%20for%202-3%20hours.%20If%20you%20have%20a%20smaller%20pot%20than%20my%2020%20quart%20giant,%20it%20may%20not%20take%20as%20long.%3C/p%3E%3Cp%3ETaste%20the%20liquid%20occasionally%20to%20make%20sure%20you%E2%80%99re%20getting%20enough%20flavor,%20and%20feel%20free%20to%20add%20more%20herbs%20or%20seasonings%20as%20necessary.%20Once%20you%20think%20the%20concoction%20is%20where%20you%20want%20it,%20turn%20the%20heat%20off%20and%20strain%20off%20the%20solids.Then,%20separate%20the%20fat%20from%20the%20liquid%20either%20by%20using%20a%20gravy%20separator,%20or%20letting%20the%20stock%20chill%20and%20peeling%20off%20the%20layer%20of%20fat.%20I%20use%20the%20first%20method,%20since%20my%20pot%20is%20too%20big%20to%20fit%20in%20my%20fridge.%20Now,%20that%20being%20said,%20you%20don%E2%80%99t%20have%20to%20skim%20off%20the%20fat%20completely.%20A%20little%20fat%20gives%20the%20stock%20some%20flavor,%20but%20use%20your%20own%20judgement.%3C/p%3E%3Cp%3EIf%20you%E2%80%99re%20picky%20(and%20I%20am%20not)%20you%20can%20strain%20your%20stock%20through%20cheesecloth%20or%20a%20clean%20tea%20towel%20to%20strain%20off%20any%20impurities%20(also%20known%20in%20my%20house%20as%20floaties,%20or%20sludge).%20Personally,%20I%20get%20the%20biggest%20stuff%20out%20of%20it,%20and%20then%20leave%20the%20rest,%20because%20it%20is%20also%20known%20as%20%E2%80%9Cflavor%E2%80%9D.%3C/p%3E%3Cp%3EThen,%20you%20are%20done!%20All%20you%20have%20to%20do%20is%20funnel%20the%20stock%20into%20jars%20or%20other%20containers%20(I%20like%20the%20large%20Glad-lock%20containers.%20They%20hold%204%20cups%20of%20liquid%20and%20the%20lid%20screws%20on%20tight.)%20and%20pop%20your%20stock%20in%20the%20freezer.%20Unless%20you%20plan%20on%20using%20a%20large%20quantity%20at%20one%20time,%20I%20recommend%20using%20containers%20that%20hold%20no%20more%20than%204-6%20cups,%20otherwise%20you%E2%80%99ll%20be%20defrosting%20too%20big%20a%20quantity%20to%20use%20at%20one%20time.%20You%E2%80%99re%20set%20for%20soup%20season!Some%20people%20tell%20me%20that%20making%20stock%20is%20too%20intimidating%20or%20time%20consuming.%20I%20will%20agree,%20making%20your%20own%20stock%20does%20take%20time,%20but%20it%20is%20really%20a%20hand%20off%20process.%20If%20you%E2%80%99re%20going%20to%20be%20at%20home%20on%20a%20weekend%20day,%20all%20you%20have%20to%20do%20is%20pop%20it%20on%20the%20stove%20and%20let%20it%20go.%20Best%20of%20all,%20it%20is%20made%20almost%20entirely%20of%20items%20you%20would%20otherwise%20have%20thrown%20away.%20Our%20grandparents%20had%20it%20right%20%E2%80%93%20why%20throw%20something%20away%20that%20you%20can%20use%20again?%3C/p%3E){kind=link}