Time to make a beef stock

[piwo]

Today we make a beef stock. I've concluded that clearly I have good recipe's, but the foundation may need some attention. Since this soup is 99.99% liquid in serving form, it would stand to reason that what makes up that liquid would largely determine how the final product will taste. (sometimes I amaze myself with a moment of clarity ). The salty beef stocks used previously, while adding taste, also overpowered the recipe with sodium. Stands to reason that busia (nor a good restaurant) wouldn't have used them out of the can, so why should I?

So to that end, today I make the stock, tomorrow "zupa nr. lll"

Any favorite "stock" concoctions out there? I have a few recipe books with different ones, just curious if anyone ever goes to the trouble making them anymore in todays "get it in a box" society (speaking of USA here of course).

[suzanne]

I haven't gone to the trouble of making a real stock in years, but that's due to lack of time. But it's definitely worth it if you really want the final product to have decent flavor, esp. beef stock, which I find to be much less acceptable store-bought than chicken stock. You're right, store-bought stock is too darn salty, and I don't think the beef kind has a beefy flavor anyway.

Let us know how your stock/soup comes out!

[piwo]

suzannem said:

Let us know how your stock/soup comes out!

Well, circumstances have conspired to prohibit the stock making process today . But all is not lost. I will simply start the stock tomorrow morning about 7:30 or 8:00 AM, and if time permits, will make the soup after wards. If time doesn't permit, I'll freeze the stock and make it next opportunity I have. Hopefully, tomorrow!

[piwo]

Here's one of the stock pots. The bones I got from the meat market are large as you can see, and would have been more manageable if cut smaller. In order to follow the recipe (I used Mikey B's), I needed to "divide and conquer". That way, when all is said and done, I should end up with the amount of stock anticipated otherwise, I would keep reducing to the point where all the water was used, and after removal of the bones, there would be not too much left




Here's the other. You can see the distribution of "goodies" was not equitable, but when combined, they will balance out.(i hope... ;D )

This should work out better

[nancy]

Jeepers, Piwo, I wanna come live in your house. Well, maybe just for meals. or maybe just for Polish-style meals that you have prepared.

tonight I defrosted 2 pork chops, grilled them, and served with salad.

[piwo]

nancy said:

Jeepers, Piwo, I wanna come live in your house. Well, maybe just for meals. or maybe just for Polish-style meals that you have prepared.

tonight I defrosted 2 pork chops, grilled them, and served with salad.

heehee..

I find that if you just try to pronounce your meals like on a polish menu, they taste better.

kotlet szchabowy z grill, i sałata zielone Makes my mouth water just thinking about them.. ;D