my beef stock game is hard to beat
>>22002625Can't see any garlic. Your game is weak.
>>22002633garlic does not belong in a stock base
>>22002625WOULDNT FEED THAT TO MY G*DDANG DOG!
>>22002759because onions are toxic to dogs?
how not to use a pressure pot:
>>22002633fpwp
>>22002625I'm not a fan of onion skin tannins in my stocks, but this definitely looks like it covers all the bases.
>>22002625Need to be roasting those bones/veg with some tomato paste and discarding the outer thin onion skins because they give an unpleasant taste but at least you're making it yourself so good on you.
>when americans try to act French
>>22002625Needs way more meat. Best would be just shanks.
>>22002972theres tons of meati cleaned out the freezer and found 3 bags of trimmings
>>22002625Not sure if retarded or Australian. The peelings on onions is inedible and should always be removed.
>>22002971OP is clearly a Europoor you uneducated shit skin
>>22003581No, a European would call it fond not stock, retard.
>>22002625>my beef stock game is hard to beatAnother idiot who confuses stock and broth, tries to make them both at once.
>>22003584> tries to make them both at once.why wouldnt you
>>22003602>why wouldnt youbasic understanding of the difference between them
>>22003609he's probably making a sauce or soup
>>22003579the brown layer of onion skin is added for some colour. onion skin is a traditional dye used for centuries. the skin of your onions in your stock gives a bit of colour which tricks people into thinking your stock is fuller and bolder and other adjectives. it doesn't affect the taste negatively.i've worked in many kitchens using onion skins in the stock.
>>22003615i thought you need to brown it in an oven first if you want color
>>22003615Thats's what cooktards tell you. Skins often contain bitter aromas and should be avoided. If you just want a darker colour add caramel colouring ffs. >>22003584You don't know what you're talking about.
>>22003615You can't taste the tannins? That bitter, medicinal hard left on your tongue? Yellow onion will give you slightly orange gold if you absolutely let shit soak in the tannins like you're trying to turn calf skin into dyed leather.A little bit (enough to turn your water pinch-o-turmeric yellow) can add an interesting earthy note, provided your beef and veg are roasted, and there's a good bit of tomato either in the stock or the final product to balance it out. Once you're actually getting real colour of them, you're going to get this bizarre, distracting, phenolic flavour and aroma, like someone's dosed your soup with sheng pu-erh.If you want colour without that durian-tea note, roast everything, burn some sugar (dark caramel, or straight up charcoal) on your stock pot before you begin, or add some roasted/pasted tomato. A dash of dark soya ain't gonna hurt none neither.
>>22003681Some youtube chef recced using milk powder as a browning agent
>>22002625>didn't char at least half your onions >didn't dice carrots, celery, the other half of your onions then sweat them out>didn't roast beef bones with tomato pasta in a hot oven for an hour >didn't dice and sweat mushrooms >didn't use Egirl bath water for liquidliterally worse beef stock I've ever seen, worse then indian diarrhea and chinese gutter oil
>>22003921chocolate milk powder?
FAT
reheat
final product8 litres
>>22003921That would definitely brown... or catch and explode. Could be a good time!
>>22004129Nice and thick, yum!
>>22002625Looks good, OP.I like to brown the veg, as I find it adds flavor and color. As others have mentioned, I would not have the onions skins, but also the carrots should be peeled as the skin on those can cause bitterness. I can see the black/brown roots of each, too, which seems a bit gross. I can't imagine there's any flavor in there, other than dirt.Some tomato paste is traditional, I think, but I could be wrong. And, though garlic isn't traditional (it's considered a peasant ingredient) it does add some nice flavor.But, it's looking pretty darned good, OP, so well done. Making stock is a bit of a chore, but worth it.
>>22003681This is good advice. Vegetable skins can add a bitterness, so best to peel and get color through browning.
>>22005297>Some tomato paste is traditional, I think, but I could be wrong. And, though garlic isn't traditionalI've never seen tomato used in a fond. Garlic is rare but not uncommon. Even Escoffier used it in his fond brun. Although just 7-10 g of it vs 10 kg shanks, 1 kg vegetables and 10 l water.
>>22002625That would be a broth not a stock. Fucking cooklet.
>>22005340I've seen chefs rub tomato puree on the bones after roasting them, and before transferring them to the liquid. I'm not talking about tomatoes being added in a similar way to the onions, carrots and celery.
>>22005384Still seems pretty retarded. Those modern chefs always act as they had to reinvent the wheel. I'd keep it as simple as possible so it can be used in a broader range of dishes. If you want tomato flavour just turn it into sauce espagnole/demi glace.
>>22005401It's not retarded, it's a common technique in French cooking called pince, though this anon >>22005384 got the order wrong--it's smeared onto the bones and vegetables before roasting, so it caramelizes.It assists with the Maillard reaction and adds umami, which makes the stock taste beefier. It doesn't add a tomato flavor, it just makes the stock a better version of itself (like correct seasoning brings out flavor without making the dish salty).
I'll give you a real nigga tip, when you kill the heat and let it sit to start cooling down, add some Katsuboshi. It really brings the umami up.
>>22005421costs about double being imported from japan so
>>22005423You can just get a bag of flakes from the Asian grocery store for $15 tho. My sensei is full nihonjin and she doesn't bother with shaving the block by hand.
>>22005411The proper French way would just be using more meat.
>>22005430The French have been using pince in beef stock in high end dining for about 100 years, so it just depends on where you think the 'traditional' label starts from. Escoffier wasn't doing it, but is 100 years enough to make it traditional? I guess it's subjective.
>>22005449Bocuse stood also in Escoffier's tradition and his stuff is not even half as old. He's not even cheating in his books for homecooking but just using less meat. I mean using 15 kg of veal shanks and additional 5 kg of bones for 10 l brown veal fond as Escoffier uses is pretty excessive.
>>22005345>>22003584are you pretending to be retarded
>>22005430The proper French way would be to give up.
>>22005530Be patient they are probably Americans.
>>22002625but it'd be easy to throw in the trash
