Comments on: Making Stock The Beeton Way

By: Taking Stock of The Situation « The Queen's Scullery

Taking Stock of The Situation « The Queen's Scullery — Tue, 18 May 2010 07:27:37 +0000

[...] to hit the stock section of the BOHM hard. REALLY hard. I should note that Kerewin has already done a pretty deep dive into Beeton stock, but I have approached it from a slightly different angle, I [...]

By: Poulet a la Marengo « The Queen's Scullery

Poulet a la Marengo « The Queen's Scullery — Wed, 03 Feb 2010 05:10:06 +0000

[...] since my stock escapades I looked for a recipe that could utilize the delicious stock yet fit my wheat-free, dairy-free [...]

By: SJ

SJ — Mon, 25 Jan 2010 17:15:44 +0000

Oh I LOVE using the leftovers in fusion-y/modern ways. Cheap thrills ahoy. :D

By: kerewin

kerewin — Mon, 25 Jan 2010 13:28:11 +0000

I was thinking of using (some) of the stock for homemade pho. Not very Beeton, I know. Soup is definitely in the future!

By: SJ

SJ — Mon, 25 Jan 2010 00:40:04 +0000

Boy, when I made stock out of my leftover Christmas duck and rabbit bones, it was the same. Velvety, and set up all jellylike. I made a chicken noodle soup–very plain and simple, and the focus was on the amazing broth. I wish Beeton’s had more aspics for stocks like this.

By: kerewin

kerewin — Sat, 23 Jan 2010 00:43:18 +0000

Oh, I don’t normally add oil to beef stock but browning the meat in a pan without any lubricant seemed weird to me. I was trying to figure out the reason for the ham-lined pan at the beginning.

By: Brigid Keely

Brigid Keely — Fri, 22 Jan 2010 21:33:18 +0000

When I make beef stock, I don’t brown the bones first, and I haven’t had any problems. I stick cloves in a big onion (I punch holes in the onion with a skewer, then tuck the cloves in). The cloves def. add flavor. I also don’t add vegetable oil, so it was weird to me that you mention NOT adding it.