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Why should a stock made from beef or veal bones cook longer than a stock made from fish bones?
Wiki User
∙ 12y ago
They take long because you need to extract the flavors from the bones. There are two types of stocks too, white and brown. The only difference is that in a brow stock the bones are roasted and the mirepoix ( onions, carros, and celery) are caramelized giving that deep rich brown color rather than taking the raw bones and vegetables.
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Wiki User
∙ 12y ago
Wiki User
∙ 13y agoThe quality of a stock is based on its flavor. If you order a beef stock that tastes like carrots then you did not make your stock right. The flavor of the stock comes from the collagen found in the connective tissue of bones. Beef and veal are larger animals with more connective tissue than chicken. Therefore you must cook it longer to extract all of that yummy flavor out of the bones. If you do not cook the stock for the appropriate time frame, for the stock you are making, then it will be weak in flavor.
Hope that helps!!
Wiki User
∙ 8y agoFish and fish bones cook very quickly so do not need a long simmering to make a good flavoured stock. Beef and beef bones do need a long simmering to extract the most flavour and goodness from the meat, bones, sinew and marrow. The animal has had a tougher and probably much longer life and takes longer to cook.
Wiki User
∙ 12y agono i can not anwser it
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How long should you simmer beef bones to make a good quality stock?
You should simmer beef bones approximately 6 to 8 hours when trying to make a good quality stock.
How do you make white stock?
A white beef stock is much like a white chicken stock, the only difference between a white and dark chicken stock being that the bones are blanched first instead of roasted. Though entirely possible by following a chicken stock recipe with beef bones, often the large amounts of impurities in beef bones cloud or darken the white stock. Therefore veal bones are often used instead.
What are the best bones for beef and veal stock?
Beef bones as they are more developed and give better flavour for the stock. For a strong stock par roast bones in a hot oven for about ten minutes. The caramelisation process gives a more richer fuller flavour.
How long can can raw beef bones keep in freezer?
Anything put in the freezer should last a long time, but it probably should not be frozen or used longer than a year.
What are the Substitutions for beef bullion?
Substitutes for cubed beef stock include: 1) Fresh beef stock (boil beef bones in salted water, with a few fresh vegetables and seasonings) 2) Beef stock concentrate 3) Frozen beef stock (available in some gourmet shops) 4) Canned beef stock
How do you make beef stock without bones burning while roasting in oven?
Best bet is to fry them in a pan.
How long can you keep raw beef bones in the freezer?
Anything put in the freezer should last a long time, but it probably should not be frozen or used longer than a year.
What is a stock in catering?
A stock in catering, as in any kind of cooking, is the basis for a soup. Stock can be made from beef bones, a chicken carcass, or even vegetables, depending on the needs of those dining.
How do you make vegetable stock?
You don't make chicken stock. You can buy it at the supermarket. Another name for it is broth powder. Buying it at the supermarket is what a lazy person might do. This can be made by boiling bones
What pot should I put beef stock in tocook?
You seem to be missing something out of your question. What kind of pot are you referring to. Regardless you can cook beef stock in 15" quart stock pot which can make a ton of soup.
What kind of stock is best for beef bourguignon?
Use beef stock... will give it that nice beef taste.
Does beef broth go bad?
You should use beef stock two weeks after opening.
