| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 | 
10-17-2004, 07:32 PM
| | Registered User | | Join Date: Oct 2004
Posts: 15
| |  beef soup-bone?
I'm wanting to make beef soup from scratch with a soup bone, but I don't really know what kind is usually used. Help is appreciated  Joe |
10-17-2004, 08:13 PM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Apr 2003 Location: Toronto, Ontario, Canada
Posts: 725
| |
Beef + Veal bones cut in 2-4 inches in size, roasted for say 1h.
If you worried about asthetics, use cold water (makes a clear broth).
Use pan drippings to brown your veggies, de glaze with red wine. |
10-17-2004, 08:30 PM
| | Registered User | | Join Date: Oct 2004
Posts: 15
| |
Does it matter which bone? |
10-18-2004, 01:05 AM
| | Registered User | | Join Date: Oct 2004 Location: philippines
Posts: 44
| |
Quote: |
Originally Posted by joepiebaker I'm wanting to make beef soup from scratch with a soup bone, but I don't really know what kind is usually used. Help is appreciated Joe | do you want to make aa bouillon?
hans |
10-18-2004, 08:17 AM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,119
| |
Oxtail is the best IMO. Normally the bones you buy in the stores are neck bones. Make sure there's some meat on them.
Smoked hamhocks make good soup too  |
10-18-2004, 08:32 AM
| | Registered User Culinary Experience: Culinary Instructor | | Join Date: Dec 2003 Location: Morristown, NJ
Posts: 330
| |
Others may feel differently about this, but I am not a big fan of marrow bones in soup/stock. I find the flavor of the marrow permeates the whole stock and can be a little oppressive. |
10-18-2004, 04:19 PM
| | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,119
| |
Silly, after you roast your bones you dig out the marrow and eat it with white toast... crust cut off of course. |
10-19-2004, 12:29 AM
|  | Registered User Culinary Experience: Culinary Student | | Join Date: Nov 2003 Location: Virginia, USA
Posts: 100
| |
honestly this is why i love this site... cooks after my own heart!  brings a tear to my eye to know that others enjoy roasted marrow as much as i do!!!
definately use 2-2.5" thick cross cut leg bones, roast them until a rich brown(classicly you would rub them with a thick tomato product other than paste because it has to much sugar and can burn easily) of corse you scoop out the marrow and eat it on thinly sliced toasted bread (i like using cardamom bread... its the sweed in me  ) deglaze the roasting pan with redwine and make sure to scrape all of those delicious tidbits off of the bottom. make a sachet using (for 10 lbs of bones) 8-10 fresh parsley stems, 1-2 bay leaves, 1.5 tbsp whole tellicherry peppercorns, and 2 cloves of garlic slightly smashed and skinned. if you have stock from a previous batch use it inplace of or in addition to water for your stock (using another stock gives you a heartier stock with a more complex flavor profile) then simmer, depolage, and simmer some more.
__________________
i pledge my professional knowladge and skill to the advancement of our profession and to pass it on to those that are to follow..... ACF pledge |
10-19-2004, 01:38 AM
| | Registered User Culinary Experience: Culinary Instructor | | Join Date: Dec 2003 Location: Morristown, NJ
Posts: 330
| |
Kuan, to each his own. Although I use marrow in a diluted form in a handful of recipes, I can't eat it straight. Thanks, but no. The taste of marrow reminds me of... well, I won't go there |
10-19-2004, 03:09 AM
| | Registered User | | Join Date: Oct 2004 Location: philippines
Posts: 44
| | bone marrow
Quote: |
Originally Posted by scott123 Others may feel differently about this, but I am not a big fan of marrow bones in soup/stock. I find the flavor of the marrow permeates the whole stock and can be a little oppressive. | fully agree with that, bone marrow is ok as garnish added last minute.
on top, it is an headache skimming off all the fat.
it was also mentioned to use veal bone. they are too high in collagen, and you dont want to thicken your bouillon. therefore best are fresh beef bones, and if you want to intencify the flavor, add, high connective beef meat, ligthly fatty and simmer bones and meat over 3 to 4 hours.
The meat you then eat, with boiled potatoes, cabbage, mustard or horseradish or make a beef salad.
hans |
10-20-2004, 05:00 PM
| | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,119
| |
Quote: |
Originally Posted by chef from va honestly this is why i love this site... cooks after my own heart! brings a tear to my eye to know that others enjoy roasted marrow as much as i do!!!
definately use 2-2.5" thick cross cut leg bones, roast them until a rich brown(classicly you would rub them with a thick tomato product other than paste because it has to much sugar and can burn easily) of corse you scoop out the marrow and eat it on thinly sliced toasted bread (i like using cardamom bread... its the sweed in me ) | **Sniff** I love you man **HUG** |
10-22-2004, 12:04 AM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Nov 2003 Location: Virginia, USA
Posts: 100
| |
__________________
i pledge my professional knowladge and skill to the advancement of our profession and to pass it on to those that are to follow..... ACF pledge |
10-26-2004, 10:55 AM
|  | ChefTalk Moderator Culinary Experience: Home Chef | | Join Date: Aug 2000 Location: NYC, NY USA
Posts: 1,694
| |
Quote: |
Originally Posted by kuan Silly, after you roast your bones you dig out the marrow and eat it with white toast... crust cut off of course. | That's disgusting!
I prefer to leave the crust on
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
10-27-2004, 10:07 PM
| | Registered User | | Join Date: Oct 2004
Posts: 15
| |
Wow. Thanks for all the input. I'll also try the marrow on toast with my daughter. She LOVES toast and doesn't eat well. I try to sneek in good foods as much as I can.
Thank You!!!
Joe.  |
10-28-2004, 12:25 PM
|  | Registered User Culinary Experience: Culinary Instructor | | Join Date: Jun 2002 Location: heart of Chianti Italy
Posts: 10
| | Italian Broth, the gift that keeps on giving!
I was trained in french cuisine.. but Italy made my life easier! Bollito Misto
Is the Italian boiled beef dinner.. which feeds families for days!
no more roasting of bones!
try it
Buon appetito! | |
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is Off | | |
|
