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06-12-2007, 09:01 AM
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#1
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Head Chef
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,323
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ISO Beef Stock Help
I started a beef stock last night using about eight pounds of beef shanks, split and cut into two inch pieces, and about four pounds of split beef feet. This is my first time using the feet. After slowly simmering for about 14 hours I was amazed to find quite a lot of gelatinous material still attached. I am tempted to start another batch using the same bones and then combining and reducing the two batches. I've seen this subject discussed before, and I think there is a French word for the process that roughly translates to reboil the bones. I can't remember the word and googling reboil bones doesn't help. Any experience with this out there?
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06-12-2007, 07:26 PM
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#2
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Traveling Welcome Wagon
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
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I have never tried this, but it is an interesting idea. Hopefully someone will come along soon with some tried and true advice.
 Barbara
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06-12-2007, 07:27 PM
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#3
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Chef Extraordinaire
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Location: I live in the Heartland of the United States - Western Kentucky
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Did you brown the bones in the oven before you began to cook the stock, skillet? I always do that. It gives the stock a great flavor.
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06-12-2007, 08:17 PM
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#4
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Head Chef
Join Date: Aug 2005
Location: Memphis, TN
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Quote:
Originally Posted by Katie E
Did you brown the bones in the oven before you began to cook the stock, skillet? I always do that. It gives the stock a great flavor.
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Yep. About 45 minutes at 425F. This was more bones than I'm used to and could have gone longer.
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06-12-2007, 08:59 PM
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#5
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Executive Chef
Join Date: Aug 2004
Location: USA, Oklahoma
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I think the term you're looking for is "remoulliage", or something similar.
14 hours is an awfully short time for beef stock. I usually cook mine for between 24 and 36 hours, usually 36. Just cook the stock until all the collagen (cartiliage and other connective tissues) have broken down and dissolved into the stock. Keep in mind that "Elastin" - based connective tissues WILL NOT break down. Off the top of my head, the only connective tissue made from elastin is the backstrap, but I know there's one more.
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06-12-2007, 09:52 PM
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#6
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Head Chef
Join Date: Aug 2005
Location: Memphis, TN
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Quote:
Originally Posted by AllenOK
I think the term you're looking for is "remoulliage", or something similar.
14 hours is an awfully short time for beef stock. I usually cook mine for between 24 and 36 hours, usually 36. Just cook the stock until all the collagen (cartiliage and other connective tissues) have broken down and dissolved into the stock. Keep in mind that "Elastin" - based connective tissues WILL NOT break down. Off the top of my head, the only connective tissue made from elastin is the backstrap, but I know there's one more.
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Remouillage
Thanks Allen! I put the bones in the ice box and maybe tomorrow morning I will start another batch. I have learned from previous experiments that you can thicken water until the bones turn to powder. You always get a thick viscous liquid but eventually, if it has any flavor at all, it's a bad one.l
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06-13-2007, 04:35 AM
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#7
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Head Chef
Join Date: Aug 2005
Location: Memphis, TN
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Quote:
Originally Posted by AllenOK
Keep in mind that "Elastin" - based connective tissues WILL NOT break down. Off the top of my head, the only connective tissue made from elastin is the backstrap, but I know there's one more.
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Well I had to look up backstrap and elastin. Is elastin what that silverskin stuff on a loin or gizzard is made of?
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06-13-2007, 08:16 AM
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#8
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Sous Chef
Join Date: Mar 2006
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I'd put the same batch right back on the stove and cook (simmer) longer!!
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06-13-2007, 08:22 AM
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#9
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Executive Chef
Join Date: Aug 2004
Location: USA, Oklahoma
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Quote:
Originally Posted by skilletlicker
Well I had to look up backstrap and elastin. Is elastin what that silverskin stuff on a loin or gizzard is made of?
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I'll have to pull out my textbook and check. First, I have to find my textbook. Hopefully later today; I have the day off.
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06-13-2007, 08:46 AM
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#10
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Executive Chef
Join Date: Oct 2006
Location: New Jersey
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Quote:
Originally Posted by cjs
I'd put the same batch right back on the stove and cook (simmer) longer!!
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Me too. I've only hear of using fresh bones for stocks.
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