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[Modernist Cuisine] Brown Beef Stock (6•10)

Ted Blockley

By Ted Blockley
in Cooking

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Ted Blockley

Ted Blockley

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Yesterday I attempted the Brown Beef Stock (2-301) and was very pleased with the overall result.

However, I would have liked more gelatin in the stock itself rather than clinging loosely to the bones.

Is this simply a matter of cooking it longer?

The bones were at the bottom of the pot, followed by the chuck and then the vegetables.

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