Post by gardenmoma on Aug 21, 2006 8:46:11 GMT -7
The beef stock in the pictures looks marvelous!
Yep...making stock from scratch can be expensive. And as Sir Leslie indicated maybe not too tasty. It seems to me the secret in these "modern days" is let the mixture reduce a bit, so the stock is not so watery. Then, of course, pour through a sieve or colander to get all the "hunks of stuff" out.
My "secret weapon" is a husband who likes to eat, hates to cook, but doen't mind sperating meat from bones
Leslie, whatever meat comes off these bones may not have much flavor left, but it is still protein. Chopped and mixed with gravy (maybe from a little of the stock) and fresh veggies, you can make a darn good stew or meat pie. Yep, he is willing to wade through the "leavings" for the meat; the rest gets put into the compost pile. Bones, I toss deep into the woods.
My Mom use to use "pork neckbones" when she made stock for the barsch. he wasn't too concerned with clairty, so the bits of meat (yum...protein) went back into the stock and then the barsch. (She was feeding a fmily of ive on little money!) BTW, I am still looking for her recipe (in between traveling)...maybe I'' have to reconstruct it. Where to get pork beckbones in this day and age? Find a local butcher or farm shop; request that they save some for you.
When I think back to how my Mom cooked (not too terribly long ago, really)and what I did when first homemaking...I know that animals were kept around longer. The milk cow until she made little or no milk - good steaks and hamburgs as well as soup bones; chickens until they stopped laying...good fricasse, et. Now, animals are slaugthered when in prime condition primarily for meat...no more multipurpose animals unlee you count cat and dog food processing. You can not make good fricasse or stew with meat sold in most supermarkets today
Now, I use homemade chicken stock (and the husband bone-picker) or a commercial chicken bouillon soup base to add flavor to barsch; it is not terribly salty. There is also a beef bouillon soup base. I get them at BJ's Warehouse Club...can not remember the brand name and am away from home right now.
Well, that's my take on "stock."
GM
Yep...making stock from scratch can be expensive. And as Sir Leslie indicated maybe not too tasty. It seems to me the secret in these "modern days" is let the mixture reduce a bit, so the stock is not so watery. Then, of course, pour through a sieve or colander to get all the "hunks of stuff" out.
My "secret weapon" is a husband who likes to eat, hates to cook, but doen't mind sperating meat from bones
Leslie, whatever meat comes off these bones may not have much flavor left, but it is still protein. Chopped and mixed with gravy (maybe from a little of the stock) and fresh veggies, you can make a darn good stew or meat pie. Yep, he is willing to wade through the "leavings" for the meat; the rest gets put into the compost pile. Bones, I toss deep into the woods.My Mom use to use "pork neckbones" when she made stock for the barsch. he wasn't too concerned with clairty, so the bits of meat (yum...protein) went back into the stock and then the barsch. (She was feeding a fmily of ive on little money!) BTW, I am still looking for her recipe (in between traveling)...maybe I'' have to reconstruct it. Where to get pork beckbones in this day and age? Find a local butcher or farm shop; request that they save some for you.
When I think back to how my Mom cooked (not too terribly long ago, really)and what I did when first homemaking...I know that animals were kept around longer. The milk cow until she made little or no milk - good steaks and hamburgs as well as soup bones; chickens until they stopped laying...good fricasse, et. Now, animals are slaugthered when in prime condition primarily for meat...no more multipurpose animals unlee you count cat and dog food processing. You can not make good fricasse or stew with meat sold in most supermarkets today
Now, I use homemade chicken stock (and the husband bone-picker) or a commercial chicken bouillon soup base to add flavor to barsch; it is not terribly salty. There is also a beef bouillon soup base. I get them at BJ's Warehouse Club...can not remember the brand name and am away from home right now.
Well, that's my take on "stock."
GM
