Does anyone have a tip on shortening the cooking time for beef stock; Or should I consider a roll away bed?
Brown Stock or should I sleep?
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Chefs: I saw someone use a pressure cooker for the bones and some veg, but that can't be better than baking the beef bones , can it? Even if you sear the bones, won't it take away from using the marrow that's left over on the sheet pan for the Veg to bake off? Has someone compared side by side cooking tech? Thanks. Oscar.