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Stock?

CANMAN1976
CANMAN1976 Posts: 1,593
in EggHead Forum
So i'm doing prime rib later today and i'm using a recipie from amazing ribs and I must say its a awesome and very informative site:) 

We must have gravy and getting it from a prime rib cook is not easy as there isn't much in the way of drippings and the wife hates smoky gravy so I cut off the bone and trimmings and tru it all in the slow-cooker with some aromatics and wine.Well this morning the stock was incredible and should make a wicked gravy!!!

Anybody else ever use there slow cooker for making stocks etc....now I've just gotta figure out how to work a 8 hour shift at the hospital and cook a prime rib at the same time??? Its going to be a interesting lunch break for me with lots to do...lol

Jamie.
Hows ya gettin' on, me ol ****? 



Kippens.Newfoundland and Labrador. (Canada).
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Comments

  • gdenby
    gdenby Posts: 6,239
    Yeah, sure. In one respect, slow cookers can be well suited to making stock. The first recipes I learned specified not letting the water come to a boil, but only simmer. I repeatedly let the water get to hot on the stove, making the stock cloudy. Not a prob. for gravy, but not so good for soups. Most slow cookers will hold a temp around 180, which is just fine.

    One short coming is that unless the meat and veggies are submerged, they won't brown, and so the stock doesn't have much of the nice Maillard flavors. So I roast the bones, carcasses, etc. for 15 - 30 min before tossing them into the pot.
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  • CANMAN1976
    CANMAN1976 Posts: 1,593
    gdenby said:
    Yeah, sure. In one respect, slow cookers can be well suited to making stock. The first recipes I learned specified not letting the water come to a boil, but only simmer. I repeatedly let the water get to hot on the stove, making the stock cloudy. Not a prob. for gravy, but not so good for soups. Most slow cookers will hold a temp around 180, which is just fine.

    One short coming is that unless the meat and veggies are submerged, they won't brown, and so the stock doesn't have much of the nice Maillard flavors. So I roast the bones, carcasses, etc. for 15 - 30 min before tossing them into the pot.
    That's how i did it.Roasted the bones and trimmings and tru them in.
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Rib roasts are always cooked without the ribs in our house. I have the butcher remove them and then tie the roast to make it circular, for even cooking. The bones are dry roasted then either slow cooked for au jus and soups or pressure cooked for gravy broth. The downside of pressure cooking is the lack of that fantastic aroma that fills the house with the slow cooker.  

    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • CANMAN1976
    CANMAN1976 Posts: 1,593
    Got the egg left in the hands of my FIL while Im gone back to work.....egg stabilized at 240 and prime rib on with mavericks.Hopefully he can handle it!!! As you know the egg is fairly easy to use once stabilized so I hope everything works out X_X

    Off at 4pm and Im hoping to reverse sear when I get home!
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
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