Soup Stocks
Ingredients
Directions
Prepare
Brown the meat in drippings as for a stew.
Add cold water to fill the cooking utensil.
Slowly heat and skim the mixture before placing it in the fireless cooker.
Cook in the fireless cooker
Cook for 10-12 hours.
Reheat and skim before adding vegetables.
Bring to a boil again and cook in the fireless cooker for 1-2 hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beef shin
- Connective tissue breaks down into gelatin during long cooking, giving the stock body and richness.
The step that matters
Slowly heat and skim the mixture. Heating gently keeps the stock clear, while skimming removes foam and coagulated proteins and loose fat that would otherwise cloud the liquid and taste greasy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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