Dark Beef Stock for French Onion Soup

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Do you use a roasting pan first and then transfer to the pressure cooker?
Stock making with me is more like sharpening, it's just something I do all the time when it needs doing. I don't get obsessive over it.

Mostly, the bones come off roasts. I usuallly char some fresh veg (often by sauteing in the pot) and roast any raw bones/meat (sometimes, not always). I'm mostly making stock as a cooking ingredient, not to stand alone. Sometimes I do the whole shebang, but not too often.
 

M1k3

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If you have veggie stock on hand, that'd be good to add to over reduced stock, instead of water.
 
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11 means it’s a November batch. Lots of bones around thanksgiving. If it’s made from one principal ingredient ie, capon, etc I label it specifically. if it’s made from a mixed bag of bones it’s just called stock. I’ll probably use 4-5 of these over the course of a week

the label maker is fiddly to label a dozen little containers (I hate the tape backing) but I won’t ever give it up. Makes the whole process feel like you have an easy to use product as the end result.

I gave one of those label makers to an ex gf as a housewarming present. I had the distinct feeling that if I ever gave her something that thoughtful when we dated we’d still be together.
 
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+1 to RickB's pressure cooker (IMO / better yield, considerably shorter time, clearer stock, etc. - broth or stock)

FWIW / I also "freeze" in the plastic containers but after the stock is frozen I remove it and a vac seal ... a quick dunk in hot water releases them very easily and then the shape is maintained. My chest freezer looks remarkably similar to Rick's ...

I will have to keep my eye out for any local domino throwing butchers to make friends with ... LOL ...
 
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