Comments on Apples and Butter: Dem Bones

A good recipe for stock. Some comments: As you sa...

2011-01-01T22:01:27.400-08:00

A good recipe for stock. Some comments:
As you say, simmering, not boiling, is very important because too much heat will cause the bones to 'melt' and make for a cloudy stock with a cloudy taste. Also, skimming as you go is essential.
Modern cooking, at least in Europe, has given up on veal and beef stocks because they are too heavy and rich. Chicken stock, with roasted carcass, is much more versatile and lighter.
There's no point in adding garlic and cooking for 8 hours - it will just disappear.
After straining it is a good idea to let the stock settle for several hours so that the residues sink to the bottom. You can then pour off the liquid leaving the bits behind. It will give an even clearer stock.
If you reduce the stock down (you boil gently) to concentrate, you can then put it into small bottles or an ice tray which takes up much less space in the freezer and is much handier to use later.

Best Wishes - Gill.

Hi there, I just discovered your blog tonight, and...

2010-12-05T20:19:38.137-08:00

Hi there, I just discovered your blog tonight, and I was very excited to read through all of your entries!

I'm a novice in the kitchen, but recently I have been trying to make my own stocks. I was wondering what your opinion is of using a crock pot to simmer the bones/vegetables, rather than using a stockpot on a stove. Is there any major difference?

At first look I thought that was strawberry butter...

2010-11-29T01:54:50.033-08:00

At first look I thought that was strawberry butter! Hahah. Looks delicious. Love your blog but wish you posted more. The raviolis with egg I made a while back and they were INSANE!! I'm an American expat living in France and I write about food/recipes and more recently champagne trips after readers asked me to help them plan after living in Reims for 1 year.

http://thetastysidetolife.blogspot.com/2010/10/making-champagne-region-napa-like.html

I've always wanted to make my own stock. I con...

2010-11-28T23:17:09.041-08:00

I've always wanted to make my own stock. I constantly think about it and make a note that next time I have some spare time I will make a whole batch of chicken stock and then vegetable stock and now I'll add to that list veal stock.

But it's thanks to your post that I finally did get around to making my first ever batch of stock. It wasn't veal though, it was vegetable stock. It's such an easy thing to make and so key to cooking that I don't know why I haven't done it sooner. I will be making veal stock next. Thanks!

One of the great consternations of living in Franc...

2010-11-27T05:01:24.581-08:00

One of the great consternations of living in France is the bizarre lack of bones for stock making - when you ask the butcher for some, he more often than not will give me a look like I just dropped in from another planet. Doesn't stop me from keeping a small supply of stock in the freezer at all times, though. :) Happy Thanksgiving!

ah what a great guide, and I so appreciate your in...

2010-11-22T21:37:43.680-08:00

ah what a great guide, and I so appreciate your insights as we go along through the recipe...so look forward to the days I will have the time to be your sous/prep so you can teach me all that I haven't learned

xxoo mcp

Perfect and SO true. Although...buying a pig...

2010-11-22T16:44:15.263-08:00

Perfect and SO true.

Although...buying a pig's head still gets you plenty of attention, just in case you are ever feeling lonely for some butcher love.

I'm going to try your recipe. Rob and I made the French Laundry veal stock once and we almost killed each other. I'm thinking yours might save our marriage should we ever attempt to stock our fridge with this delectable staple again.