• STYLE. COMMUNITY. GREAT CLOTHING.

    Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

    Click Here to join Styleforum's thousands of style enthusiasts today!

OFFICIAL THREAD: General Cookery and Discussion

Beckwith

Senior Member
Joined
Mar 10, 2006
Messages
913
Reaction score
164
Alright, I will play along. Difference between jelly and jam?
 

Van Veen

Distinguished Member
Joined
Jun 14, 2011
Messages
7,095
Reaction score
5,629
Just picking up stuff to make stock. Chicken leg quarters at Wegmans are cheaper than chicken bones at my nearest Asian market.
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
60,962
Reaction score
23,862
Never thought pizza from the 313 would be a thing.
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
60,962
Reaction score
23,862
5A58CF23-21A8-4709-9083-DB5909D75B19.jpeg
 

Van Veen

Distinguished Member
Joined
Jun 14, 2011
Messages
7,095
Reaction score
5,629
This is my first time making stock on the stove. I’ve only used the instant pot before, but I wanted to make a bigger batch this time.

My target was 1 lb. chicken per quart of liquid, but I think I wound up with 6.5 lbs of chicken and 5.5 qts of water in a 10 qt pot. (Probably better more meat/less water than the other way around.)

One of my goals this year is to reduce food waste, so I have been keeping a bag of scraps (mostly onion and celery trimmings, parsley stems, and a few carrot ends... realizing I should have probably saved carrot peels too), added some leftover leek I had no use for (wish they didn’t sell them in bunches), topped off the veg with some fresh, and added thyme and bay leaf. I’ve got about 3 lbs. of chicken bones (necks and raw carcasses) and 2 lbs. of feet from the Asian market, plus one leg quarter.

1320144

1320145

Hopefully it comes out okay.
 

HORNS

Stylish Dinosaur
Joined
Apr 24, 2008
Messages
15,915
Reaction score
3,819
Nothing wrong with that fat.
 

Van Veen

Distinguished Member
Joined
Jun 14, 2011
Messages
7,095
Reaction score
5,629
So this was the end result of all that work. Anniversary dinner. A small dry aged prime rib, fondant potatoes, and broccoli rabe. I made a red wine jus (based on serious eats recipe) which is probably the best sauce I ever made, but it was totally unnecessary. (I’m going to buy some cheaper steaks this week to use it up.)

1320745


I reverse seared the prime rib, but my oven sucks so the temperature was all over the place.

I only remembered to get a pic of the jus after eating, but this is where homemade stock really pays off.

1320747


Silky.
 

Styleforum is proudly sponsored by

Featured Sponsor

How wide do you like your leg opening on your trousers?

  • 7”

    Votes: 75 16.9%
  • 7.5”

    Votes: 147 33.0%
  • 8”

    Votes: 132 29.7%
  • 8.5”

    Votes: 50 11.2%
  • 9”

    Votes: 20 4.5%
  • 9.5”

    Votes: 9 2.0%
  • 10”

    Votes: 3 0.7%
  • 10.5”

    Votes: 9 2.0%

Related Threads

Forum statistics

Threads
433,128
Messages
9,305,364
Members
195,296
Latest member
virascarona
Top