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I have an exciting weekend planned

post #1 of 4
9/19/08 at 10:36pm
Thread Starter 
Tomorrow I will get up and brown 6kg of beef knuckle bones cut in to pieces 1.5in long. I will then throw them in a stock pot for 12 hours. When the beef bone stock is done, I will then use the next 12 hours to turn the 10 qts of stock into 1 qt of glace. After that, I will make a beef stock, which will use 6kg of beef shanks and produce 8qts of stock and take about 6 hours. Sometime on sunday night I will actually eat, but then I will be good for a while. No store-bought crap for me.
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post #2 of 4
9/19/08 at 10:38pm
Quote:
Originally Posted by GQgeek View Post
Tomorrow I will get up and brown 6kg of beef knuckle bones cut in to pieces 1.5in long. I will then throw them in a stock pot for 12 hours. When the beef bone stock is done, I will then use the next 12 hours to turn the 10 qts of stock into 1 qt of glace. After that, I will make a beef stock, which will use 6kg of beef shanks and produce 8qts of stock and take about 6 hours. Sometime on sunday night I will actually eat, but then I will be good for a while. No store-bought crap for me.

What is the "kg" you speak of? Some dirty furriner thing?
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post #3 of 4
9/19/08 at 11:05pm
Thread Starter 
What's interesting is the total cost of the stock. It cost me just $36 for the meat shanks and about $30 for the bones. It nets about 8 qts of stock and 1 qt of glace. One day I think I'll do something completely obscene and make a coulis, which according to my sauce bible requires about 4 batches of meat to make a natural demi-glace (without thickener). This is the method that was abandonned in favor of the more economical roux-based demi-glace favored by Escoffier..
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post #4 of 4
9/19/08 at 11:52pm
SOunds to me to be well worth it. enjoy.
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