Beef Stock

[diane]

So sorry, I did it twice, not sure how I managed that. Am sorry.

[foodpump]

Uhh, Diane, I wouldn't stir that scum back in. Scum is scum. It's the dead protein of the animal. No nutritional value, no taste value, gritty mouthfeel,100% garbage that breaks up into a zillion little pieces and makes your stock look like ****. Scoop it off and toss it into the garbage where it belongs.

[Blade55440]

Originally Posted by foodpump

Uhh, Diane, I wouldn't stir that scum back in. Scum is scum. It's the dead protein of the animal. No nutritional value, no taste value, gritty mouthfeel,100% garbage that breaks up into a zillion little pieces and makes your stock look like ****. Scoop it off and toss it into the garbage where it belongs.

I gotta agree with that part. Remove the scum before it gets stirred in or otherwise reincorporated into your stock.

[diane]

Thank you good people. I never have stirred it back in, but have felt guilty about that. Now I feel no guilt at all. It looks even worse in the debris bowl than it does on the top. To the grease traps it goes.

[castironchef]

Also, after the veggies have given their all to the stock, they should get tossed.

If you're going to serve veggies in the stock (e.g., soup), use fresh ones.

[diane]

Originally Posted by castironchef

Also, after the veggies have given their all to the stock, they should get tossed.

If you're going to serve veggies in the stock (e.g., soup), use fresh ones.

Isn't that the truth, they even look exhausted. The poor things, but they have done their job. And go to happy rest down the drain.

[gbhunter]

Thanks for all the help. I also learned an important leson. NEVER STIR THE STOCK! I made that mistake and my stock tasted like grease! BLEH!!!

[ChefTorrie]

I am not sure how old this question but I am going to put my twosense in anyways. First off, as foodpump said, do not stir the scum back in, skim it off the top with a little chinoise(fine strainer) or just use a spoon. The French have a term for this and I beleive it literally translates to skim the scum, the word is "Depoullage" (sp).

As for the French Onion that we serve at the restaurant, we use 3/4 or the liquid beef stock, 1/4 chicken stock, it really gives it a good flavor... The key is to let is to let it slowly cook and reduce for a while.

And if you want to make it like most Restaurants make it, throw it in a crock or soup bowl, throw a good sized crouton on there, top with mozzerella or provolone cheese,(or cheese of your choice) and throw it under the broiler or in the oven untill the chese melts and turns golden brown.

[bigwheel]

Hey CT..seems like most eating places around here use Minor's Brand soup base goop as opposed to going to the trouble to make all that stuff up from scratch (now maybe thats why none of these places is in the Michelien star registry etc). Taking all these good tips I scored myself several flavors of that stuff finding it to be generally highly outstanding..now the chicken flavor is a bit rich as like I tole somebody else earlier I swear it got feathers in it. Especially noticeable when somebody who been eating it decides on a little flatulence. Now the shrimp flavor is outta this world in a Gumbo. You should try it sometime...less you some kind of yankee chef who dont know how to make gumbo Keeps me posted.

bigwheel

Originally Posted by ChefTorrie

I am not sure how old this question but I am going to put my twosense in anyways. First off, as foodpump said, do not stir the scum back in, skim it off the top with a little chinoise(fine strainer) or just use a spoon. The French have a term for this and I beleive it literally translates to skim the scum, the word is "Depoullage" (sp).

As for the French Onion that we serve at the restaurant, we use 3/4 or the liquid beef stock, 1/4 chicken stock, it really gives it a good flavor... The key is to let is to let it slowly cook and reduce for a while.

And if you want to make it like most Restaurants make it, throw it in a crock or soup bowl, throw a good sized crouton on there, top with mozzerella or provolone cheese,(or cheese of your choice) and throw it under the broiler or in the oven untill the chese melts and turns golden brown.

[ChefTorrie]

BigWheel, where are you from? I do know what you mean though, we do carry the stuff here, but I use the fresh as much as possible... The only time is that I use the base is when I run out for the week or if my early morning prep cook is on vacation. Some bases are better than others but as I've said, I use the fresh as much as possible.

[bigwheel]

Well I hangs the hat in Forth Worth..or Foat Wuth to use the local eubonics..aka Cowtown. I have lived a bunch of other places but all in Texas cept for one brief and sad sojourn to Okiehoma. Way too many Okies up there for my view of ideal living conditions..if you get my drift..wink wink. Now you sound like this nice fraulein diner owner pal of mine. She dont use Minor's neither..but she dont mind to order me some. Cant hardly find that stuff at Kroger ya know? But will say the stuff Kroger do have known as "Betta than Bullion" run it a close second on most flavors and can scoot into first on some occasions. Chicken and Beef swings immediately to mind for some reason. She such a sweetie huh?

bigwheel

Originally Posted by ChefTorrie

BigWheel, where are you from? I do know what you mean though, we do carry the stuff here, but I use the fresh as much as possible... The only time is that I use the base is when I run out for the week or if my early morning prep cook is on vacation. Some bases are better than others but as I've said, I use the fresh as much as possible.

[ChefTorrie]

Sounds like a Sweetie!! Are you in the Business or are you a Home Cook?

[bigwheel]

Well thats a good question. I sorta straddliing the fence like old Sick Willy. I have done it for both love and money. Lot of custom meat cooking etc. It too dang labor intensive for me. I is a fat old lazy boy who sweats a lot. Like at my last and only full blown craddle to grave cater good pal that was helping me say..."that cole slaw dont need no mo salt..you have sweated in there enough." Certaintly admire them who can feed the family on them culinary skills...but color me as a proficient amateur. Am I making any sense here?

bigwheel

Originally Posted by ChefTorrie

Sounds like a Sweetie!! Are you in the Business or are you a Home Cook?

[ChefTorrie]

You sure are making sense, and I greatly appreciate people like you who do it for love and fun. There should be more people like you, now whoever even touches food says that they are a Chef when truly, they dont even Know what the word Chef means. There is no shame in being and amateur or home cook with love and compassion. Thanks Again.