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24 hour stock

post #1 of 6
Thread Starter 

I went through all the trouble of getting knuckle bones and foot bones to make my beef stock. I have done everything form roasting the bones and veg to browning the meat before I added it--- I deglazed all the pans used--- my question is--- should I simmer it for the 24 hours that half my books say or...... would 11 hours be just fine ?


Edited by Jerilyn - 2/11/12 at 1:04pm
post #2 of 6

Longer is better but 11 hours would be okay. Longer you go the more flavor you extract from the bones.

post #3 of 6
Thread Starter 

Thanks maryb--- I am really going to try to do 24hrs---I'll set my alarm through the night just to make sure the liquid does not get to low !

post #4 of 6

You can also put it boil in the morning, when u come to the work and shut it down when u leave, then u can continue boiling that few hours. It is easier check your liquid there then! :)

post #5 of 6

Cover tightly and put it in the oven at 250 overnight.

post #6 of 6

Try not to boil it. Simmer it overnight.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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