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Out of context: Reply #63268

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  • Continuity-1

    Just put 5 litres of beef stock on for its long 24h simmer. Want to make a great base for nices sauces, so it's going to become glace de viande/demi-glace. At last, no more buying shop-bought stocks.

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    • so where did you get the 5 litres from?fadein11
    • It's the amount of water I put in the pot. I went with a 5 kg bones/5 L proportion, and I'm going to keep the level, until it's time to reduce by 50%.Continuity
    • 5 kg bones/5 L waterContinuity
    • gourmet!monospaced
    • Hehehe, I try to be! The real PITA is having to skim it every hour or so, though. Still, I'm hoping the end flavour and texture will it all worthwhile.Continuity
    • will make it*Continuity
    • Bones:Water ratio seems arbitrary. Make it like 5.263kg to 4.76353L so people know you're serious.nb
    • nice :) I used veal bones back when I did this.Gnash
    • I wanted to use veal bones (more collagen), but they're about as common as unicorn poo in my neighbourhood, so I did a 60/40 ratio of oxtail and marrow bones.Continuity
    • lol @unicorn pooGnash
    • man card rejected!yurimon
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