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Beef Stock Queries

Discussion in 'Cookery' started by lapinrose, Apr 2, 2011.

  1. lapinrose

    lapinrose Lead commenter

    Egg white, I'll check in my books.
  2. lapinrose

    lapinrose Lead commenter

  3. I would roast the bones - it gives a much darker, richer stock. Removing the marrow first won't make a huge difference to the taste if you roast the bones and slow cook the stock (I simmer mine for a good few hours even after removing the bones - I remove the bones earlier to prevent them turning to glue [​IMG])
    I also clear the stock with egg whites.
    I don't always roast the bones first, but if you are having a big stock making session and have all those bones at your disposable, I would certainly recommend roasting first. It is a bit more work now but you won't regret it when you are trying to whizz up a yummy meal with a new baby in the house which has turned your cooking routine on its head [​IMG]
  4. lapinrose

    lapinrose Lead commenter

    If you have any fat on the top, the easy way to remove it is to run an ice cube over the top.
  5. Or put a slice of bread on top of the stock - the bread will soak up the fat (flip over so both sides soak, you may need more than one slice of bread).
    You can then either fry it and have a naughty snack, or leave it to set and put it out for the birds ;-)
    Or just leave the stock to cool and then scrape off the set fat from the top with a spoon - (I am getting into that "feel like teaching someone to suck eggs" mode as I am sure nick knows all of this!)

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