How Do You Make A Flavorful Beef Stock?
Broth and stock are often used interchangeably. But in culinary terms, stock use bones to make the liquid, and broth is made by simmering meat on bones or without bones but just meat. In essence, the stock is thicker in flavor due to bone marrow which contains fat comparing with broth. Therefore, stock is usually for stew dishes/sauce. That is why when stock is in the fridge, it will form a gelatin-like texture because of fat. However, broth has a meatier taste and is better to use in soup, pasta dishes, stir fry, and other light recipes. Beef stock is the aromatic liquid made by slow cooking the beef bones, vegetables, herbs and other condiments. The process making beef stock is not complex but take time for simmering. Anyhow, you will have a flavorful liquid to go with your dishes any time you need it. Make a lot on hand to keep since beef stock can be frozen in ice tray, you can pop one out when recipe calls; without thawing. Flavorful beef stock recipe >> Gather and prepare the fol
