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Random Food Questions Thread - Page 364

post #5446 of 7194
Perfect, it looks like I am throwing away my 8 day old stock from the fridge...
post #5447 of 7194
Stock is a perfect medium for bacterias to grow, hence don't keep it too long in the fridge..

However, and I'm just guessing here, if it smells ok, why don't you boil it for a couple minutes? Should kill most of the harmful bacteria, if there are any, or am I wrong? Of course, taste it after before you make any plans, could be that it smells right and tastes wrong.. just an idea.
post #5448 of 7194
Meh, yeah, I think I am going to just start fresh.
post #5449 of 7194
Quote:
Originally Posted by itsstillmatt View Post

I guess it depends on how cold your freezer is and how it is packed, but I can't see why beef stock couldn't last a year or two. It's not like the texture is going to change, which is the biggest worry with frozen meat, and meat can be frozen forever according to the fda if you are only concerned about safety.
true, but the thing i'm thinking about is oxidation, developing off tastes akin to freezer burn ... maybe, maybe not?
post #5450 of 7194
Quote:
Originally Posted by b1os View Post

Stock is a perfect medium for bacterias to grow, hence don't keep it too long in the fridge..

However, and I'm just guessing here, if it smells ok, why don't you boil it for a couple minutes? Should kill most of the harmful bacteria, if there are any, or am I wrong? Of course, taste it after before you make any plans, could be that it smells right and tastes wrong.. just an idea.

In the old days they used beef stock to culture bacteria
post #5451 of 7194
Quote:
Originally Posted by itsstillmatt View Post

Are you looking to make sauce poivrade or sauce au poivre. They sound the same, but the first is a very complicated sauce for game meats and the second is simple for steak. For the latter, which is what you probably want, you take the pan in which you made the well peppered steak, you deglaze it with cognac, flame, then add reduced veal stock and cream and cook until it thickens, then pour over your meat. For the former, well, you kind of have to do it the long way, and not dog bones, those are generally smoked.

This au poivre was very good, however when reducing I was left with very little. I am not sure where I went wrong, perhaps just use more stock and cream, or one or the other?
post #5452 of 7194
Just reduce less. Or, if you had too few from the very beginning, increase the ingredients.
post #5453 of 7194
Quote:
Originally Posted by b1os View Post

Just reduce less. Or, if you had too few from the very beginning, increase the ingredients.

Well if I reduced less it would be too watery, so I guess I am going to double up on the ingredients and reduce more?
post #5454 of 7194
Yeah. Then go from there with the cream:Cognac:stock-ratio for the next time.
Or add a touch of thickener if you're happy with the taste while it's too thin.
post #5455 of 7194
I'm heading to Puebla tomorrow. Anyone need recipes or some such shit? Happy to source.
post #5456 of 7194
Ask them how long they keep their beef stock.
post #5457 of 7194
I'm sure Patrick will be able to find someone in the line at Apple to be able to tell him that.
post #5458 of 7194
I hope so...
post #5459 of 7194
Just ask Siri.
post #5460 of 7194
I wonder where this guy was a chef.
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