have two nice osso buco pieces and a bunch of bones with very little meat on them. Roast ?
Yes, roasting the bones adds extra flavor to the finished stock and a richer color too. Don't forget to add a splash if vinegar to the water, which will help draw out the bones' nutrients.
the osso buco and the naked bones ? How long in the oven, how hot ?
Pegeen is a trusted home cook.
This is a handy step-by-step that I think answers most of your questions. It includes adding a mirepoix (carrots, onions, celery) to the roasting process.
Forgot to add the link: http://culinaryarts.about...
QueenSashy is a trusted home cook.
I use similar recipe, but like to simmer only the bones for a couple of hours and add mirepoix in the last hour of cooking.
Thank you all very much for your help !
I am pretty lazy and I make a lot of stock. I just take the bones and cover them with water in my crock pot and cook on low for 18-20 hours. I add about a tablespoon of apple cider vinegar, some salt, some garlic and some fish sauce. At the end, the broth is a rich, golden amber color and all the healthful gelatinous stuff from the marrow is dissolved into the broth. Then I store it all frozen in 1 or 1/2 cup servings in the freezer to thaw as needed. I use it for everything that requires water - rice, lentils, quinoa, etc.
Please enter a valid email address.
Well played. You deserve a cookie.
Just don't sub black bean purée for flour and expect good results
10 Fail-Proof Ingredient Swaps
Make Your Bed (Better!)
Cereal for Dinner
Shop Glitzy, Glimmery Glasses
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.