So I decide to make beef stock for Boeuf Bourgignon and purchased about 4 lbs of beef bones. Also got about 3lbs of chicken bones to make chicken stock at a later date.
Being a work-from-home night owl, I started last night. Checked out tons of recipes and found what I believed was a perfect combination. Roasted the bones, roasted vegs, tossed everything in a pressure cooker with herbs and spices and let it go for a couple hours - Heston Blumenthal's method. Having read that stock is sometimes too weak, decided to let it reduce after the pressure cooker was done. It's around 3AM. So before I headed out to the gym(I go to the gym around 4am), I uncovered to pot, set it to the lowest setting and let it simmer so low that when I got back from the gym, I realized I had set it to low - it was more like warm hold.
So it's now around 5:30AM and looks like there's still a lot of liquid in the pot. I made sure it was on simmer and planned to let it reduce by 1/4. A while later, I notice very little reduction. It's about 7 or 8AM or so. I thought even if it's really concentrated, that means less of it to add when using.
All this time, everything smells incredible. Who knows bones could smell so great.
This is where the story gets weird.
I'm scheduled for a root canal in a few weeks and the nerve pain gets OMG painful especially after a work out. So here I am in pain, reluctant to take the vicodin I was prescribed but finally relented and set my alarm for 2 hours. 2 hours later, I wake up check my stock and it's good. I just turned off the heat and let it cool.
And then it happened - my stock seemed to have vaporized! It's been a few hours of cooling down and I got to strain it - I warmed it up and all I see are bones and veggies that seems to have absorbed my beautiful stock. So I removed the bones and large veg, strain with a cheesecloth and I see a amusingly paltry amount of liquid in the bowl - not even a cup!!!
It's in the fridge now and even if I get to use a teaspoon, I'll be happy.
The chicken stock I planned on making in the future has been pushed forward to tonight. I'll be more careful.
There is humor in cooking.
by Hana Asbrink | My latest haul. Welcome to Chow...
by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...
by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.