Would you pay this much for beef stock??
Discussion
https://www.finefoodspecialist.co.uk/chef-s-beef-s...
I must admit I'm always intrigued by things that seem so much more expensive than they should be, so I would love to know how good this stuff is!
Ditto their chicken stock: https://www.finefoodspecialist.co.uk/chicken-chef-...
I must admit I'm always intrigued by things that seem so much more expensive than they should be, so I would love to know how good this stuff is!
Ditto their chicken stock: https://www.finefoodspecialist.co.uk/chicken-chef-...
Yes and more (in the past) but only when there was no capacity to make our own. Essential Cuisine glace's are a cheaper alternative and you can pick up demi-glace for a fiver a litre in Bookers which is "okay".
Thing is to do it properly yourself its a lot of time, effort and not to say cost. For a litre of good beef stock it would cost about £15 in ingredients alone, plus 10 hours+ cooking time. Probably cost more than £20 by the time you are finished.
Thing is to do it properly yourself its a lot of time, effort and not to say cost. For a litre of good beef stock it would cost about £15 in ingredients alone, plus 10 hours+ cooking time. Probably cost more than £20 by the time you are finished.
21TonyK said:
Yes and more (in the past) but only when there was no capacity to make our own. Essential Cuisine glace's are a cheaper alternative and you can pick up demi-glace for a fiver a litre in Bookers which is "okay".
Thing is to do it properly yourself its a lot of time, effort and not to say cost. For a litre of good beef stock it would cost about £15 in ingredients alone, plus 10 hours+ cooking time. Probably cost more than £20 by the time you are finished.
But you would also have a very nicely flavoured piece of brisket or similar to eat. Thing is to do it properly yourself its a lot of time, effort and not to say cost. For a litre of good beef stock it would cost about £15 in ingredients alone, plus 10 hours+ cooking time. Probably cost more than £20 by the time you are finished.
sherman said:
21TonyK said:
Yes and more (in the past) but only when there was no capacity to make our own. Essential Cuisine glace's are a cheaper alternative and you can pick up demi-glace for a fiver a litre in Bookers which is "okay".
Thing is to do it properly yourself its a lot of time, effort and not to say cost. For a litre of good beef stock it would cost about £15 in ingredients alone, plus 10 hours+ cooking time. Probably cost more than £20 by the time you are finished.
But you would also have a very nicely flavoured piece of brisket or similar to eat. Thing is to do it properly yourself its a lot of time, effort and not to say cost. For a litre of good beef stock it would cost about £15 in ingredients alone, plus 10 hours+ cooking time. Probably cost more than £20 by the time you are finished.
Heresy alert.
I think for most of us mortals , home made chicken stock will do. I haven't used beef/veal stock for years.
If you use the leftovers from a roasted bird and let it barely simmer overnight with stock veg and herbs and then reduce the stock by 50% you will get a strong dark stock which will set solid.
If I need to make stock and I haven't got a carcase, I'll use roasted chicken wings. Can throw in a pigs trotter for the jelly.
I use the chicken stock as the base for other stocks and sauces. I usually get game birds, duck, hare and deer with feathers or fur on so the bones can be roasted and combined with chicken stock to give the stock and sauce flavour of the meat. The bones of birds that have been smoked in the barbecue can make a fantastic smoky stock to form the base of a barbecue sauce.
Beef is tricky because the amount of meat left on bones after butchery isn't that great. Beef bones from a joint can be used but they don't make very strong stock. As well as bones, proper chefs use a lot of roasted meat trim which isn't available to domestic cooks.
I think for most of us mortals , home made chicken stock will do. I haven't used beef/veal stock for years.
If you use the leftovers from a roasted bird and let it barely simmer overnight with stock veg and herbs and then reduce the stock by 50% you will get a strong dark stock which will set solid.
If I need to make stock and I haven't got a carcase, I'll use roasted chicken wings. Can throw in a pigs trotter for the jelly.
I use the chicken stock as the base for other stocks and sauces. I usually get game birds, duck, hare and deer with feathers or fur on so the bones can be roasted and combined with chicken stock to give the stock and sauce flavour of the meat. The bones of birds that have been smoked in the barbecue can make a fantastic smoky stock to form the base of a barbecue sauce.
Beef is tricky because the amount of meat left on bones after butchery isn't that great. Beef bones from a joint can be used but they don't make very strong stock. As well as bones, proper chefs use a lot of roasted meat trim which isn't available to domestic cooks.
UTH said:
https://www.finefoodspecialist.co.uk/chef-s-beef-s...
I must admit I'm always intrigued by things that seem so much more expensive than they should be, so I would love to know how good this stuff is!
Ditto their chicken stock: https://www.finefoodspecialist.co.uk/chicken-chef-...
Nah, bI must admit I'm always intrigued by things that seem so much more expensive than they should be, so I would love to know how good this stuff is!
Ditto their chicken stock: https://www.finefoodspecialist.co.uk/chicken-chef-...
ks to that. Make your own.Yes, this is a bit of a labour of love but in a domestic context only needs to be done every few months as opposed to every week.
21TonyK said:
sherman said:
21TonyK said:
26p. Do you deliver?
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