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Old 08-29-2008, 01:13 PM   #21
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No, I did not see it... thanks for reposting that for me!!!
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Old 08-29-2008, 01:14 PM   #22
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You're welcome, but beware when roasting the bones in the oven. It burns easily..
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Old 08-29-2008, 03:31 PM   #23
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Originally Posted by Argamemnon View Post
You're welcome, but beware when roasting the bones in the oven. It burns easily..

lightly coat the sheet pan and the bones in oil.

turn then every so often.


Thanks, the CC went good. Im working on a major project at work. Good times...
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Old 08-29-2008, 05:07 PM   #24
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Originally Posted by GhettoRacingKid View Post
lightly coat the sheet pan and the bones in oil.

turn then every so often.


Thanks, the CC went good. Im working on a major project at work. Good times...
Thanks I'll do that next time. My stock is not very thick. I expected it to be thicker. It didn't go well when roasting, since the bones burnt, and I had to remove the burn. And by doing so, I also removed some good parts of the bones. Oh well, it was my first time, it still tastes and smells good.
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Old 08-29-2008, 05:11 PM   #25
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Yes. That was your original question, wasn't it?
Yes, sorry I hadn't seen this.
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Old 08-29-2008, 05:12 PM   #26
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burnt or carmalized?

you can always reduce it.

after you make stock a few times especially beef/veal stock it will be second nature.

stocks are another reason why I buy all my chicken whole. I love usign the discarded parts and bones.
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Old 08-29-2008, 05:26 PM   #27
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burnt or carmalized?
It was black so burnt..


Quote:
stocks are another reason why I buy all my chicken whole. I love usign the discarded parts and bones.
But you can also buy bones at the butcher's? I'm afraid I'm too lazy to do everything myself, and I don't have enough time either.
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Old 08-29-2008, 07:04 PM   #28
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I am confused...Is the OP using two different user names?

Yes you can freeze stock. Another method so that it is always ready is to seal with fat. Heat the stock when at boiling point add a big piece of fat such as dripping, lard or butter. Then turn off the heat and allow to cool. When cool put it in the fridge. The fat will float to the top and set hard. Simply lift the fat off when you want to use the stock.

Basic food storage safety rule is...All living things (including germs) need three things - Temperature (heat), water and air - and must have all three. Remove any one and the germ cannot live. The fat method removes the air. Freezing of couse removes heat.

I hope that is of help
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Old 08-29-2008, 08:04 PM   #29
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Basic food storage safety rule is...All living things (including germs) need three things - Temperature (heat), water and air - and must have all three. Remove any one and the germ cannot live.
This is incorrect. Take Botulism for example. The reason you can not safely make your own garlic oil is because botulism thrives in an anaerobic (no air) environment.
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Old 08-29-2008, 09:27 PM   #30
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Your sort of correct...but not quite.

Anaerobic life forms can survive without oxygen. Not neccessarly without air. In fact some will die from contacting oxygen.

But, yes some life appears to live without air such as fish. But in truth they extract their "air" from the water...as an example.

I think you will find that the bacteria that produces the botulin toxin extracts it's "air" requirement from microscopic gas pockets in the garlic. However, you are correct that the bacteria is anaerobic and as such covering with oil will block the oxygen and allow the bacteria to thrive to toxic levels.

However, you will find that (what I call normal hygiene) proper hygiene and refridgeration will stop botulism in garlic oil. Stay clean and keep your oil in the fridge and you should be fine.



PS...A few months ago I actually tried to make garlic oil and keep it at room temp. I fried the garlic in oil until the garlic had absulutely no water content left. I then strained it and took the oil back up to temp. Then bottled in very sterile bottles...You guessed it, it didn't work. Within a few days a white cloud of bacteria had grown.
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