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Old 12-29-2006, 10:15 AM   #11
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I saw that show too Vyshtia and something about his logic did not make much sense to me either. I do start with cold water, but I also split my bones to make it easier for stuff to flow out.
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Old 12-29-2006, 10:23 AM   #12
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I recall that too, sort of. But I thought the cold water was to reduce scum?
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Old 12-29-2006, 10:25 AM   #13
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What Alton said what that the bones are porous and if you put them in cold water then the cologen (sp?) will seal up the holes too fast as soon as it hits the water.
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Old 12-29-2006, 10:33 AM   #14
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I "simmer" (actually just under a simmer) rather than boil.
I like 8-10lbs of bones per gallon, so I wouldn't use any more than four cups of water for a 2lb pile of carcasses/wings. I try to keep a gallon of both standard and roasted (brown) chicken stock on hand, along with brown veal stock and fish stock. Those four stocks work with 90+% of the dishes I cook.

Lately I've been cooking some non-western dishes, and have been making my chicken and veal stocks with just bones and water (leaving out the herbs and aromatics). Then I tailor the stocks for the dishes I use by simmering the aromatics I want to infuse the broth with as I prepare my mise en place for the rest of the dish.
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Old 12-29-2006, 10:36 AM   #15
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At somewhere around 180 to 190 degrees, the collagen and connecting tissues begin to melt and dissolve into the liquid (water). Teh bones should be split to allow the marrow and its nutrients to also be extracted into the broth. Celery is slightly acidic and will help this process. A good meat stock will have a certain viscosity to it due to the dissolved collagen (the stuff they make gelatine from). The stock will be rich in flavor and nutrients. Like others have said, I refridgerate my stock to let the fat rise to the top and harden. I then lift it off and discard it. Teh stock is gelled by this time and resembles a meat-flavored gellatine. When heated, it again turns liquid.

It isn't well known, but if you brown ground beef with the lid on, you can pour off the resultant juices and get a great beef stock due to the high amount of connecting tissue in the ground beef. Just chill and remove the fat. Use it as you would any other beef stock. It has a wonderful flavor. After removing the liquid, add a bit of salt and continue browning the meat until it develops the color you want.

Stocks not only taste great, but are high in nutritional value. They make great soups, and are the bases for many great small sauses and gravies.

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Old 12-29-2006, 01:18 PM   #16
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Thank you all for your great replies! I am making gumbo later - will the stock work for that? The recipe I have for the gumbo calls for water and beef bullion cubes.
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Old 12-29-2006, 01:30 PM   #17
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It will work as long as you don't mind replacing beef stock with chicken stock.
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Old 12-29-2006, 01:37 PM   #18
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Personally, I would have no problem using the chicken stock you are making in your gumbo. I think that would taste just fine.
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Old 12-29-2006, 02:41 PM   #19
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Nix the beef bouillon... if you are making gumbo!
Just go with the chicken and maybe some andouille sausage..Or subsitute the very best other smoked sausage you can buy!
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Old 12-29-2006, 04:23 PM   #20
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I want gumbo.
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