I've been making beef broth regularly but last night I forgot to turn my crock pot to low and the bones boiled all night. Does anyone know if this is ok or should I toss the broth And start over? I've read somewhere that after your stock reaches a boil it then should be simmered not boiled!!!
Ideally it is simmered, but the proof is in the taste really as there's no safety issue. If it tastes good then use it, if it doesn't chuck it.
Possible Duplicate: Can I Brown Beef For Slow Cooking the Night Before I would like to prep my Beef Wellington the night before. I would sear, cover with mushrooms, prosciutto the night before, refrigerate overnight then wrap in pastry the next day before cooking. Is this safe?
I tried my hand at making homemade seitan the other night, and it was pretty good - my only complaint was that it wasn't as firm as I would have liked it to be. These are the steps I followed (based... minutes. Cut log into 0.5" pieces. Heated vegetable broth over medium flame, added seitan pieces. Brought broth to a boil. Reduced flame, let seitan simmer for 1 hour, stirring occasionally. So what could I do to improve this, and get firmer seitan pieces as a result? Less water in initial dough? Cut smaller pieces before boiling/simmering? Longer simmering time? Different type of vegetable
Anthony Bourdain's Les Halles cookbook says that a stock should NEVER be boiled, why is this? Does the higher heat extract bitterness or something else undesirable? It seems a little strange because the bones used to make the stock were previously roasted in a hot oven. I've only made stock once, well I guess it was a broth (see this post) but would like to improve on my technique.
I had meat fondue last night: beef, chicken, and shrimp cooked in a simple vegetable broth at the table. When we were finished eating, the broth was thrown away. I could only help but wonder: are there any typical dishes made with the used broth?
I love gumbo, and make it about once or twice a month. However, I've noticed that my roux will occasionally separate from my stew and float up to the surface. I've sampled it, just to see if it had absorbed some of the flavors, but all I got was a floury taste. I've had gumbo enough times to know that this shouldn't be happening - the roux should be enriching the flavor of the stew and mixing... for 30 minutes. Add okra; simmer for 10 minutes or until ready to serve. Here's some thoughts on possible problems: I usually cook it in a slow cooker once I have all the ingredients simmering. I've
My wife made a cream based sauce last night and the recipe said to "reduce" it. The cream sauce was comprised of some white wine, couple cups of heavy cream and chicken broth (my wife substituted water for the broth) I looked up how to reduce a sauce, and it basically said to heat it up til most of the liquid evaporates and the sauce gets thicker. Makes sense, but the website I was on said that the liquid should simmer on low heat while reducing. I was doing this but it was taking forever and was still very thin (~30 minutes). I cranked up the heat to high and that sped things up, but I'm
I've used a recipe before (can't find it anymore, sorry) where I steamed sticks of celery root. The ingredients I remember are garlic (whole cloves steamed together with the celery), probably a small amount of water or vegetable broth and butter - or perhaps olive oil - (for the steaming) and Parmesan sprinkled over in the end. After steaming in a small amount of liquid covered with parchment until tender the vegetables were removed and the resulting broth cooked until thick and used as a glace. My question is, what could I do to be able to cook this if I don't have Parmesan. As the dish
My parents just got back from Boston. Since we were looking after their dog, they bought us 2 live lobsters as a "thank you". We've named them Pinchy and James. They were bought Saturday afternoon and flew home in styrofoam with ice and wet newspaper over them. The guy that sold them to my parents said they would last till Monday night if they were kept in the fridge and covered with wet newspaper. Is that right? When should we cook them? We have dinner plans already for Sunday night. What can we do to make sure they stay alive / fresh?
Several of my associates and I consider ourselves phở connoisseurs, of a sort, and one thing we've noticed is the drastic variation in the quality of the broth served at various establishments... overwhelming, beefy flavour. The broth needs to be flavourful enough to eat on its own, but the taste of the noodles as well as any post-serving accompaniments (scallions, basil, etc.) should still... and proportions, and I think I'm already doing the right things in that area (knuckle and leg bones with about 20% marrow, a generous amount of 1:5 flank:oxtail) but I am convinced that my inability