Beef Base mix opinions

On 27/03/2011 1:19 AM, Serene Vannoy wrote:



I have been using tetra pack beef stock because we don't eat enough beef
with bones to get broth. When we have prime rib roasts I toss the bones
in for a little added flavour and eventually cut off whatever meat is
left on them. I usually make beef barley soup, one of my favourites.
 
On 27/03/2011 10:18 AM, Brooklyn1 wrote:



Things must be different where you live, Bones are no longer free here.
Inf act, for the price they charge for soup bones you may as well just
buy a tetra pack of the stuff. It costs just a little bit more than it
would cost for the bones and you don't have to simmer them for an hour
or two.
 
On 03/27/2011 09:43 AM, Dave Smith wrote:

Yes, that makes sense, if you don't mind the flavor of that. If I don't
have beef bones to make beef stock, I use water. Of course, I wouldn't
do that with French onion soup, but that's not a fave around here anyway.


I usually freeze the bones whenever we have meat, and when I've saved up
enough, I make stock with them (along with any veggie trimmings I've
frozen in addition).

Serene

--
http://www.momfoodproject.com
 
On Mar 27, 10:18?am, Brooklyn1 wrote:

I don't make my own stock anymore. But when I did, I'd simmer for
about 18 hours. My simmer was so low that there is a bubble or two
every minute that surfaces to the top. So I leave it overnight. And
in the morning it's done.
 
On Sun, 27 Mar 2011 09:09:43 -0700 in rec.food.cooking, Serene
Vannoy wrote,

You did. "Super" means more than the alternative. It's a
comparative. The alternative in this thread is beef base in a jar.
 
On Sun, 27 Mar 2011 11:06:12 -0700, "Kent"
wrote:


There's some flavor in beef marrow but none in cartilage. Cartilage
and other connective tissue only adds gelatine. Bones per se add no
flavor except from the exposed marrow and any bits of clinging meat
they may contain. The only beef flavor is derived from beef flesh and
some from beef fat. You can get color from using roasted bones but no
beef flavor, just that of carbonized/burnt bone. If you are going to
bother preparing stock, any meat stock, it is absolutely essential
that there is substantial meat, not a picked over previously cooked
carcass. Rather than what most folks here use to make stock (saved up
garbage) it's far better to use bouillion cubes. And frozen vegetable
scraps are a total waste, they add nothing other than stench, that
thawed sludge is not even fit for composting. The vegetables I use
for stock are as fresh and as perfect as I use for salads. Stock is
not a euphemism for garbage... it's okay to use whatever one can
salvage from a trash can if one is in a POW camp, but that's for mere
survival sustanence, not flavor... folks who claim they can cook
should be embarrassed to say they save garbage to make stock. blech

Those $1.99/lb bottom rounds are great for making beef stock.
 
"ImStillMags" wrote in message
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On Mar 26, 1:42 pm, Chet wrote:
http://www.customculinary.com/popups/prdDtls/productdetails.cfm?id=461
This "Custom Culinary" product contains the following ingredients. Note the
beef flavored soy. That's what's wrong with all the commercial products.

"Roasted Beef and Beef Stock, Hydrolyzed Soy Protein, Salt, Beef Type Flavor
(Hydrolyzed Soy Protein, Dextrose, Flavor), Corn Starch, Sugar, Caramel
Color, Flavorings, Maltodextrin, Contains 2% or Less of Corn Syrup Solids,
Natural Flavor, Hydrolyzed Soy Corn Protein, Disodium Inosinate, Disodium
Guanylate, Autolyzed Yeast Extract, Thiamine Hydrochloride, Lactic Acid,
Beef Extract, Calcium Lactate, Xanthan Gum, Sodium Phosphate, Grill Flavor
(from Vegetable Oil).
Contains: Soy.
* Except for the small amount naturally occuring in the Hydrolyzed Soy
Protein, Hydrolyzed Soy Corn Protein, Autolyzed Yeast Extract."

Kent
 
Kent wrote:


Probably not.


Perhaps the best known such products from France are Aromont
"demi-glace" ones. They do contain a lot of additives.

However, there are also Liebig meat (beef) extract (3 kg meat per 100 g
extract) and Englert meat or chicken extract (respectively 3 kg beef or
2 kg chicken per 100 g extract). Both are German-made, which is just
incidental. Liebig meat extract contains 4% salt; Englert meat extract
lists no additives at all, the chicken one lists 3% of (unspecified)
starch. Liebig extract costs about 20 euros per 100 mg jar (you pay for
the name, I guess); Englert is much less expensive at ca. 6 euros per
jar. They are used in tiny amounts, considering their concentration, so
the prices are perhaps not quite as high as they appear to be.

Victor
 
"ImStillMags" wrote in message
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On Mar 27, 1:01 pm, "Kent" wrote:



Well, Williams Sonoma has some that don't contain as much other
stuff. They are pricey though.
The Demi Glace is quite nice and now they have a mushroom one as well.

http://www.williams-sonoma.com/prod...ing&cm_cat=Froogle&cm_pla=Food&cm_ite=9392408

Better than Bouillon chicken is a good product. What we've been talking
about doesn't apply to chicken of course, as it's very available. As well,
I'm sure we all are frequently throwing leftover chicken into the stockpot.
I'm going to pop into our local William Sonoma and look at the ingredients
list.

Kent
 
On Mar 27, 5:21?pm, "Kent" wrote:

The ingredients are on that page. Look at the box next to the
product. There are two tabs, summary and more info. click on more
info to get the ingredient list.
 
"ImStillMags" wrote in message
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On Mar 27, 5:21 pm, "Kent" wrote:

The ingredients are on that page. Look at the box next to the
product. There are two tabs, summary and more info. click on more
info to get the ingredient list.
Thanks, I had pushed the more info button before and nothing came up. You've
saved me a trip. The last time I was at our local William Sonoma I saw
demiglace from several companies. They're all pretty pricey and you buy them
unreviewed.
 
On Mar 26, 3:42?pm, Chet wrote:

Gruyere. You left out an r. Maybe that's why you can't find it. ;-)
You could try baby aged Swiss instead, although the flavor will be
different.

N.
 
On Tue, 29 Mar 2011 10:50:37 -0700 (PDT), Nancy2
wrote:


A quick Google would fix his spelling and any cheese clerk would know
what he's talking about. Emmental/Emmenthaler is a substitute too.
Scroll down to Gruyere. http://www.foodsubs.com/Chesfirm.html

However, it could be that he's in a part of the country where cheese
is American or block cheddar and everything else is exotic. I had a
real surprise trying to find decent cheese in Corvallis, Oregon once.
It was a big ordeal and I ended up with a gawd awful brie.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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