Invest in a large pressure cooker. Meat stocks take half the time as at atmospheric pressure, and its all at a simmer heat, once at pressure.
My own vegetable stocks (onions/carrots/celery/a potato/garlic/parsley/thyme/peppercorns/Marmite) are done in 45 minutes at pressure, at which point I just let them cool on the stovetop overnight.
― panic disorder pixie (Sanpaku), Wednesday, 16 July 2014 04:43 (five years ago) link
any good recipes? I'll consider it.
― ^ 諷刺 (ken c), Monday, 21 July 2014 12:38 (four years ago) link
Roast a sheet pan full of beef neckbones at 350 until they're black but not burnt, transfer them to cold water and simmer (never boil) with peppercorns and bay leaves for a couple of hours, add onions/carrots/celery/garlic, simmer another couple of hours. Strain all the solids out, add a little salt but not much, simmer on low until you've got it as concentrated as you want it.
― WilliamC, Monday, 21 July 2014 14:54 (four years ago) link
I promise I will do that in the fall when I don't mind having my cooker on all day.
― Orson Wellies (in orbit), Monday, 21 July 2014 15:06 (four years ago) link
Yeah, that's otm -- I make it twice a year, fall and spring when the weather's cool and the doors and windows are open.
― WilliamC, Monday, 21 July 2014 15:14 (four years ago) link
total classic imo. homemade stock is 100x better than cubes or commercial stock. plus you can tailor it for a given soup. i don't make them very summer soups but in the fall, winter, and early spring they make pretty much any soup taste much better. i'm vegetarian too so it's a good way to get much more depth to a soup or stew without meat.
something i learned from deborah madison is to have a "quick stock" going while you are preparing the main soup/stew. so if i'm making a stew that features a few specific vegetables, i'll quickly chop an onion, celery, carrots, some garlic & herbs and get the quick stock started, and as i'm preparing the rest of the main soup i'll add trimmings from the featured vegetables (e.g. asparagus ends, squash peels and seeds, etc)
― marcos, Monday, 21 July 2014 15:20 (four years ago) link
by the time i'm ready to cook the main stew, i'll will already have a stock hot and ready to add, comes to a boil in like 1 minute
― marcos, Monday, 21 July 2014 15:21 (four years ago) link
when i cook mexican soups or stews i use a red stock recipe that comes out really spectacularly, i might even use bean broth instead of water for it for extra flavor and complexity.
chickpea broth (from cooking dried chickpeas obv) is a really good substitute for stock, too
― marcos, Monday, 21 July 2014 15:22 (four years ago) link