/ck/ - Food & Cooking

[Anonymous No.14829145]

Saw a lot of autistic screeching in the other thread And fall is finally here in tennesseee, so i was inspired to make some stock.

[Anonymous No.14829154]

>bone broth
you have my attention

[Anonymous No.14829156]

>>14829145

[Anonymous No.14829159]

>>14829145
Are you going to blanch them?

[Anonymous No.14829160]

I hope you blanching your water

[Anonymous No.14829171]

>>14829159
>>14829160

blanchfags please leave my thread, dont @ me

[Anonymous No.14829186]

>>14829145
Don’t you dare blanch those bones it’ll ruin the stock

[Anonymous No.14829190]

>>14829145
Finally something I can fap to

[Anonymous No.14829192]

>>14829186

All good mate, youre in good hands.

[Anonymous No.14829197]

>>14829192
SAVED

[Anonymous No.14829198]

>>14829192

Sweat mire poix down a bit with beef fat, will toss with tomato paste once sligjtly browned and BROIL it all.

[Anonymous No.14829205]

>>14829156
Is that fresh bay leaf?

[Anonymous No.14829207]

>>14829198

Bones and aromatics cone up together in cold water. Im super triggered that i dont have any thyme like i thought, but we can doctor it tomorrow when we make our scallops

[Anonymous No.14829212]

>>14829192
Those needed to brown more

[Anonymous No.14829214]

>>14829205

this thread is for baychads only, bud

[Anonymous No.14829221]

>>14829212

Yes, however with my shitty electric range it was just rendering all of the marrow and i want that gelatin and flavor in my stock, not the sheet tray. Ill make up for it with the vegetables

[Anonymous No.14829223]

>>14829212
They weren't even blanched!

[Anonymous No.14829224]

>>14829214
I was simply inquiring
I have never seen a fresh bay leaf before

[Anonymous No.14829230]

>>14829171
@Your request.

[Anonymous No.14829231]

very solid thread thus far
let's see how he does in the second half

[Anonymous No.14829238]

>>14829221
Hey I can respect that. Too bad you didn’t have a torch.

[Anonymous No.14829261]

>>14829238

Gotta pick your battles

[Anonymous No.14829267]

>>14829261

>JUST
>FUCK
>MY
>SHIT
>UP

[Anonymous No.14829281]

>>14829267

ive never skimmed any stock that wasnt seafood stock and i dont plan on starting now

[Anonymous No.14829293]

>>14829281
If you were to skim, what would that achieve?
asking for a friend...

[Anonymous No.14829300]

>>14829230

this makes zero sense. you can generally get a SECOND WASH on your beef/veal bones. why are you just.. throwing away the entire first round of flavor and essentially using washed out bones??

[Anonymous No.14829311]

>>14829293

well, with fumet and shellfish stock, you get a LOT of really really funky "foam" and "scum" that makes the stock taste aggressively disgusting. i've never noticed it with beef/poultry stock so i don't find it necessary at all but hey, that's just me

[Anonymous No.14829370]

>>14829281

beautiful; rustic; really gorgeous

[Anonymous No.14829381]

>>14829370

i think im gonna let it roll overnight. Will decide before bed, but more likely than not its goin all night long

[Anonymous No.14829397]

>>14829381
>>14829370
i get using the elements of a mirepoix in stock but why do you chop and cook them like a soup? and did you roast your garlic?
I just roughly chop an onion (don't even skin it all the way), chop or tear a head of celery and rough chop some carrots - including the celery leaves and even a bit of carrot leaf if they still have them for flavor. Roast them (or not) and add them.
also consider adding the rind of a hard cheese. damn i want stock now.

[Anonymous No.14829415]

>>14829381

>bowl o slop
>band o brothers for the hundredth time
>babbys first math homework
>based beef stock making apartment smell nice

comfy/10

[Anonymous No.14829419]

>>14829397

Nah, raw garlic just halved. I like to cut the veg smaller for more surface area thus more caramelization while roasting. I mean, isnt stock essentially just soup? Parm rind would be kino

[Anonymous No.14829490]

>>14829311
>"foam"

i would skim the foam off of pork too, it smells nasty

[Anonymous No.14829495]

>>14829224

yeah, fresh laurel is pretty crucial for a nice thicc stock IMO

[Anonymous No.14829505]

You made a bone/veg stock, nothing wrong with that. But you will have zero beef flavor. Next time get some cheap beef ribs.

[Anonymous No.14829512]

>>14829419
Stock is a "neutral" base liquid for your soup. If you actually strain your stock, I would imagine the difference between the two to be minimal. Other Anon is correct in that you don't even need to peel the onions. The skin just makes for a darker stock with no flavor difference

[Anonymous No.14829513]

>>14829505

i was *this* close to getting 2 lbs of oxtail instead but it seemed like a waste of oxtail; i think marrow bones are gonna be just fine

[Anonymous No.14829514]

>>14829415
Noma and their fermentation book and you’re still making hot’o’sloppa

I haven’t done any of the fermentation stuff yet : (

[Anonymous No.14829527]

>>14829514

>he doesn't make a slop du jour to eat for dinner for the week as a quick, hearty meal

it's like you don't even want to make any gains

[Anonymous No.14829530]

>>14829513
Oxtail is the perfect cut for a proper beef stock, but such a huge waste of some of the most amazing meat money can buy. It's only for the ultra-rich, pure oxtail stock.

Marrow bones are ok for extra gelatin but you're getting zero beef flavor out of them.

[Anonymous No.14829571]

>>14829530

i think it's gonna fine, but we will find out. do you think one could make a mushroom demi by using chicken feet for their gelatin and relatively neutral flavor?

i want to do something with scallops and this beef stock tomorrow.

>cold scallop crudo
>hot reduced stock to jus/slightly thicker brodo consistency
>tortellini with parmesan/blanched small dice mire poix polenta
>frisee with sherry/maple vin

don't wanna do a classic sloppa polenta with sauce drizzle and seared scallops. don't wanna do risotto, but maybe with a nice sherry demi and some kind of toasted nuts with frisee garnish.

[Anonymous No.14829576]

>>14829571
make a demi glaze

[Anonymous No.14829584]

>>14829571
>>14829576
fags

[Anonymous No.14829585]

>>14829576

>seared polenta cakes
>seared scallop
>beef demi, with some shiitake
>frisee with olive oil/lemon juice

that sounds great but it still needs something

[Anonymous No.14829595]

>>14829585

>add parsnip puree

i think that's a winner, lads

[Anonymous No.14829628]

>>14829419
>raw garlic just halved
You wasted your time and effort then. Sorry

[Anonymous No.14829632]

>>14829513
>>14829530
Best practice is just to de-bone other cuts you're going to eat before cooking and reserve them for future stock. You don't have to be perfect with it, either, as the little bits of meat go a long way. It's no different than buying whole chickens and taking the ribcage/spine/wingtips for stock.

[Anonymous No.14829640]

>>14829632

I feel like once something is cooked, a lot of that flavor is already used up in the meat that you ate.

[Anonymous No.14829647]

>>14829571
>do you think one could make a mushroom demi by using chicken feet for their gelatin and relatively neutral flavor?

Of course, chicken feet work very well for gelatin. Pork feet and pork skin, are great as well but use less or blanch once to reduce porky flavor. If you want to save time, you could buy store bought chicken stock and add in powdered gelatin.

>i want to do something with scallops and this beef stock tomorrow.

Hmmmmmm. I've been feeling Vietnamese lately. Maybe a pho spiced curdo using the scallops and beef stock.

[Anonymous No.14829652]

>>14829640
I think he means doing it before. Which sounds like a lot of work to make your T-bone/porterhouse uglier

[Anonymous No.14829663]

>>14829647

Oh man, that might be bitchin. Cilantro aioli and pickled daikon?

[Anonymous No.14829669]

>>14829652

>here bro, let me see that osso bucco real quick

No, wrong; stop

[Anonymous No.14829677]

What part of Tennessee

[Anonymous No.14829696]

>>14829663
>Oh man, that might be bitchin. Cilantro aioli and pickled daikon?

Sounds good, make sure you have plenty of acid. Lime zest and squeezed. Add some asian basil if you can find it.

Hopefully you got quality dry scallops, not the water added.

[Anonymous No.14829708]

>>14829192
Op my dick can only get soo hard...

[Anonymous No.14829714]

>>14829696

Ill find the scallops tomorrow and the quality will determine what we do. I think lime juice pickled red onions and brunoise daikon pickled w apple cider vin, crunchy salt, micro thai basil would be quite fitting but I dont have a microgreen guy here

[Anonymous No.14829731]

>>14829669
For the amount of dishes you know it's amazing you still manage to make a bland stock.

[Anonymous No.14829751]

>>14829714
>I think lime juice pickled red onions and brunoise daikon pickled w apple cider vin, crunchy salt, micro thai basil would be quite fitting but I dont have a microgreen guy here

Yum, post pics tmr. I'd suggest pickled shallots and rice vinegar for the daikon pickle but either way sounds tasty.

You can always make a thai basil oil for the finesse

https://www.youtube.com/watch?v=Qvb1iSIwgsk

[Anonymous No.14829777]

>>14829751

>making inferior blanched herb oil that goes rancid after a few days

Bro.

>heat two cups of olive oil to 300 degrees
>pick enough basil to pack half a vitamix
>pour hot oil into vita, cover and blitz for like 3 minutes
>strain through coffee filter

It ends up like neon sciencey green. and since most of the water is boiled out instantly it doesnt turn rancid for much longer

>>14829731

I think its gonna be fine, anon

[Anonymous No.14829827]

this team blanch vs. no blanch is the best thing to happen to /ck/ in years

keep it up co/ck/s

[Anonymous No.14829850]

>>14829777
>It ends up like neon sciencey green. and since most of the water is boiled out instantly it doesnt turn rancid for much longer

I'll try this sometime, how's the flavor? Does it still have freshness?

I'm craving scallops now.

[Anonymous No.14829927]

>>14829850

yeah, it tastes infinitely better. it's just a much better technique all in every way except yield, you end up losing a lot of oil somehow and ill never understand where it goes.

it sounds sketchy, but you seem like you aren't a complete retard so im betting you could do this without hurting yourself despite the danger being there

>vitamix plastic is rated for up top 325 degrees
>hot oil rapidly cools when it hits the basil thats literally all water
>dont be a spastic retard

[Anonymous No.14830028]

>>14829927

found a few photos of it

[Anonymous No.14830034]

>>14830028

2/2

[Anonymous No.14830108]

>>14829192
You call that browning? Kek dumbass. They look like they were lightly rinsed under warm water for 20 seconds. Learn to fucking brown.

[Anonymous No.14830122]

>>14830108

>blanchfag status: seething

[Anonymous No.14830200]

>only 2.5 hours in

Im gonna let it roll til whenever i wake up tomorrow. Goodnight, brothposters

[Anonymous No.14830298]

>>14829677

>NASHVILLE
>A
>S
>H
>VILLE

[Anonymous No.14830412]

>>14829415
Poverty pony fag

[Anonymous No.14830441]

Blanching removes impurities from the bones and helps you get the clean, clear broth.

[Anonymous No.14830451]

>>14830441

but that's demonstrably wrong.. it takes ~6 hours to actually start breaking down bone, to start leeching out the minerals and shit that compose the bones you're simmering.

[Anonymous No.14830455]

>>14829145
>Saw a lot of autistic screeching in the other thread
wauw OP, your so opserfant.

[Anonymous No.14830461]

>>14830441
Yeah and I'm totally gonna believe some dumb broad boiling meat like a fuckin cretin.

[Anonymous No.14830481]

>>14830455

suck my ass

[Anonymous No.14830489]

Is this the Ragusea recipe? Sure lookslike it

[Anonymous No.14830500]

>>14830489

https://www.youtube.com/watch?v=IERauv-k5wo

i'm now watching this. is it worth it? do you feel good about me watching this asshole?

[Anonymous No.14830507]

>>14830500
I hate that recipe. All those wings..used up and thrown out just to make some gay sauce.

[Anonymous No.14830510]

>>14830500
Checked - I bet you can just feel your masculinity fading with each faggy second of the video ticking by.

[Anonymous No.14830512]

>>14830507

i'm with you.. the recipe is technically sound, like im sure that final sauce was delicious. but couldn't he have just used marrow bones that didnt have any other use??

[Anonymous No.14830521]

>>14830500
Ragusea is a faggot. I don't trust anyone who jerks off naan like it's some miracle bread.

[Anonymous No.14830523]

>>14830451
Surface shitte.

[Anonymous No.14830525]

>>14830521

>implying naan isnt a miracle bread

oh, i'm sorry.. do you have a recipe for an easier leavened bread that suits a million different purposes?

[Anonymous No.14830527]

>>14830525
pita doesn't need some fancy clay oven

[Anonymous No.14830530]

>>14830527

>implying i am arguing that point

i just like fresh pita bread, bro

[Anonymous No.14830540]

>>14830523
>seething blanchfaggot dispatching braindead cum receptacles to preach his pointless techniques

>>14830525
>implying unleavened bread is anything special
Look, faggot... if you wanna suck that soy golem's cock you go right ahead, but dont expect the rest of us to buy into his retarded shit.

[Anonymous No.14830550]

>>14830540

but what did he mean by this..?

[Anonymous No.14830552]

>>14829145
fuck off you hack. learn to blanch.

[Anonymous No.14830555]

>>14830540
who said anything about unleavened bread?

[Anonymous No.14830556]

>>14830441
OP once again BTFO

[Anonymous No.14830583]

>>14830552

>....
no.

[Anonymous No.14830584]

>>14830540

Vegan Reporting In, best way to freeze vegetables, blanching.

[Anonymous No.14830588]

>>14830552
Learn to cook you boil-happy turbofaggot.

[Anonymous No.14830604]

>>14830588
>) 14----88 , OK Adolf.

[Anonymous No.14830622]

>>14830604
That's right you stupid bitch. Oh look... more soggy boiled garbage made by an idiot woman. Why dont you go ahead and blanch your fucking hands so nobody has to see your posts ever again? Can ya do that for me shithead?

[Anonymous No.14830627]

>>14830604

>screeches in 5.56

[Anonymous No.14830648]

>>14830627

[Anonymous No.14830651]

>>14830648

was it worth it?

[Anonymous No.14830679]

>>14830651
NO...,
WebM related.

[Anonymous No.14830705]

>>14830679

you're the worst ever

[Anonymous No.14830753]

>>14830705
You sound like my EX?

[Anonymous No.14830784]

>>14830588
every high-end restaurant on earth blanches. OP is pathetic.

[Anonymous No.14830787]

>>14829145
please ban this insufferable faggot.

[Anonymous No.14830798]

>>14830784
>>14830787

you could probably help eachother dilate..?

[Anonymous No.14830804]

>>14829156
What a fuck up. Right here is where you limited the use of the stock for no reason at all.

[Anonymous No.14830817]

>>14829156
way too much pepper for 9 measly bone fragments lmao

[Anonymous No.14830916]

>>14830804
>>14830817

>disagree

[Anonymous No.14832018]

>>14829145

>14 hours later

[Anonymous No.14832049]

>>14832018

Not the best system but adequate

[Anonymous No.14832052]

>>14832049

Wa-la

Probably a gallon after it cools and all the fat separates

[Anonymous No.14832188]

nicely done

[Anonymous No.14832304]

Never made stock before. Explain to me the pros and cons of blanching, and why people are so mad itt

[Anonymous No.14832320]

Look like shit stock tbqh

[Anonymous No.14832383]

>>14832304

There are no benefits except "cleaning it" which you can do with a 2:1 mixture of water to white vinegar and your hands. That's what you should do, then brown the bones under the broiler.