Forums
New posts
Search forums
What's new
New posts
Latest activity
Members
Registered members
Current visitors
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Related Pursuits
The Kitchen & The Speakeasy
2020 Thanksgiving Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support Brothers of Briar:
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="RSteve" data-source="post: 553618" data-attributes="member: 164"><p><span style="font-size: 18px">My stock is cooling, ready to be jarred and frozen. I strained it twice through a doubled strainer and then through cheesecloth placed in the doubled strainer. The color is NOT golden. Because of the greens and red onions, it almost looks like beef stock, but is very tasty. Cleanup, as you might expect, was messy. Most of what went into the crockpot was fat, skin, and bone. The stainless steel bowls I used in the straining were very greasy. In a couple of hours, I'll cover the stock and put it out on my deck to get cold and for the fat to solidify on the top of the stock. I'll retain the fat and use it to make a roux with flour and corn starch for gravy.</span></p><p><span style="font-size: 18px"></span></p><p><span style="font-size: 18px">If the stock doesn't freeze outside overnight, I expect that it'll be quite gelatinous. </span></p></blockquote><p></p>
[QUOTE="RSteve, post: 553618, member: 164"] [SIZE=5]My stock is cooling, ready to be jarred and frozen. I strained it twice through a doubled strainer and then through cheesecloth placed in the doubled strainer. The color is NOT golden. Because of the greens and red onions, it almost looks like beef stock, but is very tasty. Cleanup, as you might expect, was messy. Most of what went into the crockpot was fat, skin, and bone. The stainless steel bowls I used in the straining were very greasy. In a couple of hours, I'll cover the stock and put it out on my deck to get cold and for the fat to solidify on the top of the stock. I'll retain the fat and use it to make a roux with flour and corn starch for gravy. If the stock doesn't freeze outside overnight, I expect that it'll be quite gelatinous. [/SIZE] [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Related Pursuits
The Kitchen & The Speakeasy
2020 Thanksgiving Menu
Top