"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Thread Tools Display Modes
Old 12-03-2015, 08:06 PM   #41
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,482
Hm, I'm going to take a closer look in the Latin foods section. Thanks.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 01-01-2016, 07:28 PM   #42
Assistant Cook
Join Date: Dec 2014
Location: Ontario
Posts: 32
Originally Posted by creative View Post
Thanks for this welcomed post since I have been wondering whether or not to chuck out the bones. Hopefully others here will agree with what you say, i.e. that the small amount of harissa left on the bones would make no odds. I suppose my concern was whether the long simmering might cause the harissa to have an adverse effect, e.g. souring the stock?

I have to admit I know I should put veg in with the bones but rarely do - I add bayleaves and the occasional onion. I simmer for one and a half hours since I read that longer simmering is not advantageous. In future I will be baking the bones first though since I have had confirmation here that this certainly adds more flavour, i.e. not just colour.

I like your Oscar Wilde quote...he is someone I greatly admire.

Braising is good to seal the meat and add colour to the meat. I just roast mine usually less colour but I trade tender, torn, shredded and tasty for the braised edge. Maybe I'm lazy but it's yummy as can be

Kevin86 is offline   Reply With Quote
Old 01-01-2016, 09:14 PM   #43
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,185
I sear the beef bones and then put them in a roaster psn. I cook them at 450 for about an hour and then add water, etc. and cook that at 250 overnight. I do the same wirh chicjen, Turkey, lamb and pork bones. I break the poultry bones. I end up with "jello". My secret ingred for poultry stock is pickling spice. Until I started roasting bones, my stock was meh. I just coukdn't get the depth of flavour. Yes, it takes two days, but it is worth it. I worked at a restaurant where it took 3 days to make gravy...I stop after day 2 when making stock.

I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:36 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.