Condiments, Sauces, Additives, & Gravies

Beef Stock

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Questions about beef stock

by mrip541 1 year ago

I have some beef stock questions for the experts. I’ve had beef stock end up the consistency of stew. What went wr...

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pfink42 commented 4 months ago

What to freeze homemade broth in?

by Starr5678 5 years ago

I make my own broth and have been struggling to find an easy frozen storage solution. I want to freeze in 1 cup port...

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MucousMembrane commented 4 months ago

Is it safe to keep stock at 160F?

by nutellablop 5 months ago

Hey all, I made chicken stock by simmering it on a stove for a few hours, and then moving it into an oven at 180F ov...

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nutellablop commented 5 months ago

Can I Substitute Beef Stock for Beef Broth?

by JENNYBEEAY 3 years ago

I am making an au jus (a day ahead) for our Christmas prime rib. The recipe (from Chowhound) calls for beef broth. ...

hotoynoodle commented 6 months ago

Marrow left in bones after stock making?

by lisaleira 6 months ago

Hi chow puppies! I have been sick and recommended to eat marrow. I have never done that so I made beef stock from...

marssy commented 6 months ago

Beef Bones used for stock

by jmax 10 years ago

What are the best bones to use for a beef stock? Can I use marrow bones? I noticed Whole Foods had a bunch of diffe...

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kleenmaint1 commented 10 months ago

REAL pho eludes me!

by freedy 4 years ago

I've tried everything I can find in my pursuit to make restaurant quality pho and I just can't figure it out. I've ma...

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amyofescobar commented 10 months ago

Ayuda Me! Using beef bone broth in a stew?

by fruttidimare 12 months ago

Hi, I am in the process of making a beef (marrow) bone broth - already a nearly 20 hour simmer after a brief high ...

hotoynoodle commented 11 months ago

Stock from these bones - Roast or not?

by lisaleira 1 year ago

Hi chow hound ies, So I am now exploring actually making stock. I got these bones from an overpriced service that sa...

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dmjordan commented 1 year ago

Beef bones for stock: where to get in CT?

by pain au chocolat 1 year ago

I want to make a kick-arse beef stock as a base for various dishes including - but not limited to- some rich french o...

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benbenberi commented 1 year ago

Hey all do I really need 6 lbs. of bones to make stock? I usually use between 1 -2 lbs.!

by certifiedhumane 5 years ago

Hey guys good morning/evening well I am a huge proponent of making and consuming stocks, I believe the nutritional be...

hotoynoodle commented 1 year ago

Savenor's Beef Stock

by bear 1 year ago

I stopped by Savenor's on Kirkland St. to pick up some ground beef for dinner, and noticed that they had their house-...

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foodisme commented 1 year ago

Beef Bones

by jounipesonen 2 years ago

What's the story with cooking bones (beef, chicken, whatever) for broth - roast the bones, then boil the dickens out ...

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jounipesonen commented 2 years ago

Do you always cool/skim your stock?

by Sigurd 2 years ago

I'm contemplating the regular creation of chicken and beef stock. I like using a pressure cooker. I could conceivably...

KarenDW commented 2 years ago

Salt in stock: yes or no?

by chortle 12 years ago

I regularly make stocks and broths and I have always made them without salt. I always belived I could just add it la...

Gastronomos commented 2 years ago

Is "bone broth" the new marketing term for stock?

by HillsofBeverly 2 years ago

One of my 2015 kitchen resolutions is learning to make better chicken and beef stock for many purposes - soup, pho in...

sunshine842 commented 2 years ago

For soup - can you substitute beef broth for chicken?

by dtud 10 years ago

I want to make soup tonight - but only have beef broth and not chicken. Can I substitute w/o it being a big deal? T...

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dtud commented 10 years ago

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