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Re: OT: Making Beef Stock
IMHO you get a much more velvety stock using veal bones. Using a bouqet garni (herbs in cheesecloth) on a string in the stock for an hour makes it easier to get a clear stock. Salt doesn't typic…0 · -
Re: Halibut?
Thanks again. If I sauté the garlic and shallots you think they won't be overpowering?0 · -
Re: New to BGE and 1st time Ribeyes
My guess is you are going to end up around 150* after the rest which is medium. Don't need to soak chunks or chips with the egg.0 · -
Re: Who has more than one egg?
Did you have to die on the bike to get that? I'll give Pam a call.0 · -
Re: Wednesday Night Cook... First Spatched Yard Bird
Hap has a boner knife!2 ·
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