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/ck/ - Food & Cooking

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17532945 No.17532945 [Reply] [Original]

What should I do with this?
Just pulled it out of a picnic roast.
Instant pot for stock?
Roast it first?
What is the best use of this?

>> No.17533004

>>17532945
I left one outside to dry so I could use it, but then it still smelled bad after a few months so I threw it in my neighbor's trash

>> No.17533086

>>17533004
What?

>> No.17533159

Also what should I do with the skin?

>> No.17533267

>>17532945
I don't like pressure cooker stock, it gets too much shit out of the bone and turns opaque, tastes too funky
If you have something that can hold it at like 200F/95C for a day, then pull the bone out and reduce it, it'll make a clearer stock that doesn't have an off flavor

>> No.17534589

>>17533004
I can't tell where you are coming from on this post

>> No.17534600

>>17532945
Freeze it for making homemade stock later with other scraps or throw it in with some chilli/beans. I have big dogs so I'd just give it to them typically.

>> No.17534640

>>17532945
give it to your friends dog

>> No.17534648

>>17533267
have you tried the thing where you freeze it, then let the frozen stock thaw in a strainer lined with cheese cloth. The melt comes out clear.

>> No.17534898

>>17533004

based

>> No.17534932
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17534932

>>17533267
>clearer stock
>off flavor

I have to hand it to the french for this one, they got so many fucking people to waste their time skimming their stock to make it "clear", literally just a flex for people who show that their chefs had time to waste. The "off flavors" meme is a great touch to finish it off, just magnificent.

>> No.17535976

>>17534932
>chefs had time to waste
why?

>> No.17536425

>>17533004
What were you going to use it for?

>> No.17536754

I don't think many anons here bone their own meat

>> No.17536950

>>17532945
freeze it while you collect more bones, then you roast it with mirepoix vegetables and boil to for an amazing broth

>> No.17537010

>>17534932
It's not about getting the super flex crystal clear stock; it just tastes better in this case. It's the difference between getting the bone to like 250F vs. 200F, plus violent water bubbling. Of course there is going to be a difference.

>> No.17537850

>>17532945
>What should I do with this?
Need I say the words?

>> No.17537906

>>17537850
well I still have no idea what you are hinting at so maybe?

>> No.17538170

>>17537010
>violent water bubbling
Not happening unless you deliberately cause it with a quick pressure release. That's the whole point of a pressure cooker.

Honestly, pressure cookers are top tier for stock, unless you need to add more fragile stuff near the end then fuck off you can't do it

>> No.17538355

>>17532945
>shoulder leg