Re: First time making stock

[Guest guest]

....It is so

> intense it knocks me back a few steps when I open the front door.

>

> it's been going for approx 14 hrs now- the recipe says between 12

and 72-

> would longer help it?...

>

,

I can't be certain but I think--hope--when you cool and strain it, the

stock will be fine and tasty. If it were me, heh, I'd keep simmering

(you're *simmering*, right? Just so the surface of the broth

" shimmers " and steam comes off, no bubbles?) any way, I'd keep it

simmering another day and then cool, skim and strain and see what sort

of monster I'd created...I've never made venison stock but beef stock

can be downright nasty until it's finished. Sally wrote that warning

into the recipe for good reason.

But if you can't bear the reek, quit now, and see what you've

wrought. I'm guessing you can always make another batch.

B.

[Guest guest]

My .02 but I roast the veggies and bones/parts first. I don't care for the

NT version. Then, while making the stock, skim the scum off constantly for

the first 10 hours. I'm guessing, but I'm thinking the smell is " normal "

considering the body parts you're using. You really won't know what you

have until it is done. And it is basically done when you've reached the

point of not wanting to look at it one more second. For me, that comes

around 14-15 hours. I just don't " do " stock longer than that. I don't see

where anything benefits other than the stock becoming more concentrated.

And more than likely, whatever you're using the stock for, after its

finished will call for making some kind of reduction so that will further

intensify the flavors and give you a chance to play with the flavor by

adding other spices, herbs, wine, etc..

-Sharon, NH

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

First time making stock

I've not made stock before- thin broth yes... stock, no.

So I'm following the NT recipe for venison stock- right down to including

the hooves and antlers. I have the veggies and spice in it-- but it really

doesn't smell good. Is it supposed to be such a strong gamey smell that

overrides the seasoning, or do I need to do something else to it? It is so

intense it knocks me back a few steps when I open the front door.

it's been going for approx 14 hrs now- the recipe says between 12 and 72-

would longer help it?

feeling clueless,

[Guest guest]

I let it keep going overnight and while baby and I were in town today. it's

smelling a LOT better today- not quite so gamey, and a little more like it

could be food! LOL

Now, to cool, strain, and find containers for it.... containers?? hmm- I

think I might be out of them... I know I'm out of space in the freezer until

I make the sausage and hamburger!

Thanks for the reassurance!

> My .02 but I roast the veggies and bones/parts first. I don't care for

> the

> NT version. Then, while making the stock, skim the scum off constantly

> for

> the first 10 hours. I'm guessing, but I'm thinking the smell is " normal "

> considering the body parts you're using. You really won't know what you

> have until it is done. And it is basically done when you've reached the

> point of not wanting to look at it one more second. For me, that comes

> around 14-15 hours. I just don't " do " stock longer than that. I don't

> see

> where anything benefits other than the stock becoming more concentrated.

> And more than likely, whatever you're using the stock for, after its

> finished will call for making some kind of reduction so that will further

> intensify the flavors and give you a chance to play with the flavor by

> adding other spices, herbs, wine, etc..

>

[Guest guest]

Theresa,

Hey it's . I know you told me you don't check your mail on

this as often as your other email but I lost that address. I hope

you are having a great Thanksgiving. Are you cooking for any

clients today?

By the way, do you ever eat Oatmeal? I used to eat steel cut oats

but then during Sally Fallons talk, she said it takes too long to

soak these (several days). She said she likes rolled oats better,

what do you think?

take care,

-- In , " downwardog7 "

<illneverbecool@g...> wrote:

>

>

> ...It is so

> > intense it knocks me back a few steps when I open the front door.

> >

> > it's been going for approx 14 hrs now- the recipe says between 12

> and 72-

> > would longer help it?...

>

> >

> ,

> I can't be certain but I think--hope--when you cool and strain it,

the

> stock will be fine and tasty. If it were me, heh, I'd keep

simmering

> (you're *simmering*, right? Just so the surface of the broth

> " shimmers " and steam comes off, no bubbles?) any way, I'd keep it

> simmering another day and then cool, skim and strain and see what

sort

> of monster I'd created...I've never made venison stock but beef

stock

> can be downright nasty until it's finished. Sally wrote that

warning

> into the recipe for good reason.

>

> But if you can't bear the reek, quit now, and see what you've

> wrought. I'm guessing you can always make another batch.

> B.

>

[Guest guest]

>

> Theresa,

>

> Hey it's . I know you told me you don't check your mail on

> this as often as your other email but I lost that address. I hope

> you are having a great Thanksgiving. Are you cooking for any

> clients today?

Everyone welcome , the lovely young woman who lunched with us

Sunday at the conference and later granted us the pleasure of her

company at 's party. So happy to hear from you again!

Was great to hear from your chiropractor cohort in Miami as well.

Re: Thanksgiving, was a good day, but some unanticipated obstacles

arose between me and my turkey dinner.

Re: oatmeal, I never eat it. I'd like to try it sometime, but being

a lackey to Idol has its price.

Sally's own breakfast of a bowl of oatmeal with half a stick of butter

on top does sound very tempting, I admit.

If she says rolled is better, I'd probably eat that. It makes sense

that the greater surface area soaks more efficiently. Can someone who

knows better chime in, please?

B.