I have some beef stock questions for the experts.
I’ve had beef stock end up the consistency of stew. What went wrong? Too much meat?
How much time is really needed? I’ve seen everything from 3-30 hours.
Can you simmer for a few hours, cool the entire pot, put it in the fridge, then start it again the next day?
Stock generally calls for marrow bones. My understanding is that marrow is fat. If you skim the solidified fat off the surface before using, aren’t you just throwing out all that marrow?
Some recipes call for roasting the bones and the veggies. Some call for roasting only the bones. Which is better?
Some recipes call for pressing the solids as you strain and some say not to. Which is it?
Do you ever make stock with stock?
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