Need recipe help
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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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processhead Only good wine is in cooking.
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zbigjeff Justin Wilson always said that. One for the cook each time you added wine to the meal.
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zbigjeff Justin Wilson always said that. One for the cook each time you added wine to the meal.
Chef I thought that was how you were suppose to do brandy.
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bocephus Actually it does not take much for a coo-n a-ss to drink
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