Here's the basic steps to making a (beef) stock:
-Did you baste your bones with tomato paste and roast them in the oven first? It's not necessary but it adds a good deal of flavor. Bone marrow is great to use also.
-To save time you really only need to rough chop the veggies. The more you process them before adding to the stock the more juices and flavors you lose before you even get started.
-Your standard stock has a sachet of bay leaf, thyme, parsley, and black peppercorns. Place them in a pouch of cheesecloth, tie it up with a string and drop it in the stock. You can, of course, put anything you like in the sachet just keep in the mind the longer you have it in the stock the stronger the flavor will be so be careful if using strong flavored herbs or spices.
Shenron_ posted:
fresh soup is so good, but it takes so long to make. i can't even eat the canned stuff anymore its just so fatty/salty.
That's why I always make extra and freeze a bunch of it (and then push it on my friends and co-workers. I also have some ice cube trays of different stocks in the freezer (which is great for pan sauces). I make soup about once a week with the various leftovers we accumulate through out the week and I make a batch of stock about once a month or whenever we have bones on hand.
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