Weekly Cook-Along
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Nothing fancy today (I didn't take pics while making Xmas dinner because I enjoy actually talking to my family)
But I figured a basic stock recipe might be interesting.
So this week's cook-along is a lamb bone stock. The same general recipe will work great with turkey or chicken carcasses as well.
>>7201568
>I enjoy actually talking to my family
Ingredients :
2 lbs of lamb bones (here : shoulder)
16 cups of water
1/4 cup apple cider vinegar
1 onion
2-3 sticks of celery
2 carrots
* any other vegetables you have that are starting to die in your fridge can be used here. I had some left over parsnips that made it in.
peppercorns (about a tea spoon)
salt to taste
*any herbs you want to use. I had some parsley and watercress. They tend to make the stock cloudy but I don't care.
>>7201572
yes, sorry to burst your bubble, but not all of us are the products of dysfunctional families or shut ins.
>>7201579
1. You'll want to roast the bones if they didn't cook along with their meat already. Pre-heat the oven to 375F.
>>7201584
2. Roast them for 30 minutes or so.
>>7201586
3. Put at the bottom of a large stock pot. Cover with the water and add the vinegar. Let stand (no heat) for about 30 minutes.
>>7201588
4. Add the vegetables and peppercorns. Cut the vegetables coarsely, you'll be discarding them at the end anyways.
>>7201591
5. Bring to a simmer (not a boil) and allow to cook for several hours. Add the herbs once the bone joints start falling apart exposing the marrow. (about 5-6 hours).
>>7201594
6. Allow the herbs to seep in for 20-30 minutes. Then strain everything, add salt, if you want to. Allow to cool fully. The fat will rise to the top and can be discarded. The stock will set into a gelatinous mass and can be kept in the fridge for about 3 days or frozen.
And Vertical
>>7201568
Looks good OP. What are you going to do with the stock?
>>7201715
Used it the next day to cook the farro in this...
>>7201672
Nice image. Did you use a webtool or nifty program to make this?
>>7201734
Adobe InDesign is my tool of choice for those.
You can get the same results with Gimp and lots of cursing if you want a free software.
>>7201742
>Adobe
>Not free
Thank Jesus for the internet, huh?
>>7201763
Yup. Some people get upset if you just outright propose they might be pirates, however. ;-)
Hence the freeware option of plausible deniability.
>>7201672
>the fat will rise to the top and can be discarded
>discarded
you misspelled "saved and used for something else"
>>7202422
Whatever floats your boat. While I save and reuse duck or bacon fat I have no use for about two tea spoon of lamb grease.
>>7202446
It is more cumbersome then proper layout software.
morning bump for OC.
what do you use lamb stock for?
wish i could see your xmas creations
>>7203449
I used it the same I use chicken broth or stock ;-)
Would have been fantastic in soup too.
>>7203465
Hm, gotta try to make that sometime for steamboat then!
https://www.youtube.com/watch?v=OxdE1qnMaMA
bumpan
Thanks for posting OP.
>>7204659
You're welcome.
Looks awesome
![For_what_purpose[1].jpg](https://i.imgur.com/wIfKQlx.jpg "For what purpose[1]")