Need recipe help
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I was gonna recommend someone ta Joe Hell for thism knew bone broth soup would be in his wheel house!
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I would go with homemade broth, it will be a great base for a multitude of recipes, then you won’t be buying that watered down stuff they sell in the store.
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Beef noodle soup. My wife makes homemade noodles, they are great. Cooked a turkey on the grill yesterday and boiled the carcass, deboned today so turkey noodle soup tonight!
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I have several packages of beef soup bones that I don’t know what to do with from the steers I had butchered. Any recipes or suggestions would be greatly appreciated, I want them out of the freezer but don’t just want to throw them away.
twilliams Wow, sorry I just saw this. Beef stock is always the way to go. Chef’s pay big money for beef bones. They simmer them for a day or so, reduce and have many uses.
How did you finally use yours?
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This thread on beef bones reminded me of a recent trip we took to Houston. We stopped in Little Saigon at a pho shop that served excellent food. They make gallons and gallons of beef stock for the pho every day using beef leg bones.
When you order a bowl of delicious pho, they will bring you a tray of the soup bones which are full of tasty bits of meat, fat, tender tendon, and of course succulent bone marrow. I picked those bones clean after finishing the soup till I could hardly get out of the chair.Paul
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This thread on beef bones reminded me of a recent trip we took to Houston. We stopped in Little Saigon at a pho shop that served excellent food. They make gallons and gallons of beef stock for the pho every day using beef leg bones.
When you order a bowl of delicious pho, they will bring you a tray of the soup bones which are full of tasty bits of meat, fat, tender tendon, and of course succulent bone marrow. I picked those bones clean after finishing the soup till I could hardly get out of the chair.processhead What’s the name of the place you went to? Pho Places are starting to pop up freaking everywhere now.
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processhead What’s the name of the place you went to? Pho Places are starting to pop up freaking everywhere now.
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twilliams Wow, sorry I just saw this. Beef stock is always the way to go. Chef’s pay big money for beef bones. They simmer them for a day or so, reduce and have many uses.
How did you finally use yours?
Chef thanks, I have not done it yet. Been super busy
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twilliams
Could do a bone broth.
https://theforkedspoon.com/bone-broth-recipe/Surg Making bone broth would really enhance many other recipes and sauces. Go for it.
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twilliams Bone broth is a great use…add that into specific brats or snack sticks instead of any water addition. I generally add about one cup ice water per 10 lbs to any recipe that I don’t use fresh ingredients such as onions that already have water. I will half any further liquid additions in that case
Joe Hell How do you store the broth until you use it? I don’t have a chamber vac but I have carefully used my vac sealer to store broth but it is kind of a hassle to do. Hope to someday own a chamber vac.
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Joe Hell How do you store the broth until you use it? I don’t have a chamber vac but I have carefully used my vac sealer to store broth but it is kind of a hassle to do. Hope to someday own a chamber vac.
bocephus I use plastic storage containers that are more flat than square. Freeze the product in them and then transfer to a bag and vacuum them for storage. That way, you don’t have to keep buying more containers and takes up less space in the freezer.
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bocephus I use plastic storage containers that are more flat than square. Freeze the product in them and then transfer to a bag and vacuum them for storage. That way, you don’t have to keep buying more containers and takes up less space in the freezer.
zbigjeff Thanks I will give that a try, will try to find some that are some what smaller that my vacuum seal bag width.
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zbigjeff Thanks I will give that a try, will try to find some that are some what smaller that my vacuum seal bag width.
bocephus I usually just make bags from rolls for that vacuum job. You’re correct in finding a proper width container. Good luck
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Joe Hell How do you store the broth until you use it? I don’t have a chamber vac but I have carefully used my vac sealer to store broth but it is kind of a hassle to do. Hope to someday own a chamber vac.
bocephus Prior to having my vacuum sealer, I froze it in ice cube trays. Once frozen, just gallon zip bags. Use as needed.
I still do the same trick with lemon juice, left over wine that I can still use for cooking. Just about any liquid that you only need a portion for latter on.
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bocephus Prior to having my vacuum sealer, I froze it in ice cube trays. Once frozen, just gallon zip bags. Use as needed.
I still do the same trick with lemon juice, left over wine that I can still use for cooking. Just about any liquid that you only need a portion for latter on.
Chef Thanks, will try.
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bocephus Prior to having my vacuum sealer, I froze it in ice cube trays. Once frozen, just gallon zip bags. Use as needed.
I still do the same trick with lemon juice, left over wine that I can still use for cooking. Just about any liquid that you only need a portion for latter on.
Chef for some reason never thought to freeze leftover wine like that, but that is a great idea. Thanks
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bocephus Prior to having my vacuum sealer, I froze it in ice cube trays. Once frozen, just gallon zip bags. Use as needed.
I still do the same trick with lemon juice, left over wine that I can still use for cooking. Just about any liquid that you only need a portion for latter on.
Chef that’s a good idea
. Thanks for sharing 
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Chef for some reason never thought to freeze leftover wine like that, but that is a great idea. Thanks
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Mcjagger said in Need recipe help:
Surg left over wine ??? I’ve never heard of such a thing
Left over wine just sounds like poor planning. lol
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Mcjagger said in Need recipe help:
Surg left over wine ??? I’ve never heard of such a thing
Left over wine just sounds like poor planning. lol
processhead Only good wine is in cooking.
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