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OFFICIAL THREAD: General Cookery and Discussion

Beckwith

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Alright, I will play along. Difference between jelly and jam?
 

Van Veen

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Just picking up stuff to make stock. Chicken leg quarters at Wegmans are cheaper than chicken bones at my nearest Asian market.
 

Piobaire

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Never thought pizza from the 313 would be a thing.
 

Piobaire

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5A58CF23-21A8-4709-9083-DB5909D75B19.jpeg
 

Van Veen

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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.

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Hopefully it comes out okay.
 

HORNS

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Nothing wrong with that fat.
 

Van Veen

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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.)

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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.

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Silky.
 

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