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Brown Stock or should I sleep?

post #1 of 7
Thread Starter 

Does anyone have a tip on shortening the cooking time for beef stock; Or should I consider a roll away bed?

post #2 of 7

Pressure cooker.

post #3 of 7
Thread Starter 

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.

post #4 of 7

I  would say: take your time. You may cook your brown stock in a two days process.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #5 of 7

I use a large electric roaster to make stock batches.  Go to bed, wake up to nice stock. Reduce it the following day.

post #6 of 7
Thread Starter 

I suppose I could use a crock pot overnight.  But what about the scum? 

post #7 of 7
Skim the scum for the first hour or so. The stock shouldn't produce much more scum after that.
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