Hello, I have recently started making stocks and they are not turning out quite how I imagined. I'm not sure what is wrong but they have an odd 'dirty water' or something like that taste to them in addition to the meat taste. Here is what I have done:
First stock: beef stock. Roasted beef bones, carrots, brown onions until golden. Added bay leaf, fresh thyme, and pan deglaze to pot. Pressure cooked high 2 hours. Had that weird murky taste. egg raft made it clearer and took away some of that taste but not all. was jelly like next morning as expected.
Second stock: brown chicken stock. 1 carcass from the previous night's roast chicken, 1kg chicken necks that I pan-fried until golden, sauteed carrots and brown onion. Added bay leaf, fresh thyme, and pan deglaze to pot. Pressure cooked for 1.5 hours. Had that same weird murky taste as the last stock. Used an egg raft to clarify, which made it clearer but not taste any better. After a night in the fridge it wasn’t jelly-like at all.
Third stock: pork stock. Making pea and ham soup so making a pork stock incidentally while cooking the ham hocks. 1.5 ham hocks, raw carrot, brown onions, few peppercorns in the pressure cooker. 1 hour on high. Turned out lovely.
So what did I do wrong? Does the funk come from the bones or the vegetables? Perhaps I should:
- blanch bones first (how do you blanch chicken wings or necks etc)
- wash raw meat first or soak in cold water before roasting and/or using in stock? ham hocks are already cured, did that have something to do with stock 3 turning out well?
- use raw vegetables instead of sauteed or roasted even for brown stocks?
- try a little tomato paste when roasting the bones?
- Pressure cook for less time? All pressure cooker times I gleaned from online recipes (specifically for stocks 1 and 2, the pressure cooker stock recipes on chefsteps.com)
- Leave out the bay and thyme - maybe they go off when cooked long?
If anyone has any insight I would appreciate it.