[Modernist Cuisine at Home] Brown Beef Stock

[Anonymous Modernist 10517]

I just made a recipe of brown beef stock using the pork variation. I accurately measured the amount of meat that went in (I used pork spare ribs as indicated) and the amount of the liquids.

When all was said and done I had barely 2 c. of stock. This is the second time I've made either brown or pork stock and the yield has been less than half of what's indicated.

Is this normal? How on earth are you supposed to get 4 c. of stock from only 3 3/4 c. of starting liquid?

Neil

[Anonymous Modernist 15013]

I am about to make the beef stock this week and I also wonder about the yield? Is there an error in the yield or in one of the ingredient quantities?

edit: And why does the photo on page 86 (modernist cuisine at home) below the beef stock formula show a charred onion but the formula calls for onion thinkly sliced? Is this a different approach - more of what I have seen in other recipes?

[Anonymous Modernist 310]

You get juice out of the meat and vegetables. If you're not venting your PC too much you shouldn't have yield problems since all the liquid stay in the pot.

[Anonymous Modernist 9771]

I had the same problem the yield was a little more than 1.5 cups. I believe the liquid components are not accurate in the recipe.

[Anonymous Modernist 310]

What kind of pressure cooker do you use?

[Theos]

you should't loose any liquid because it's pressurized.

 

3.5 cups of water + 0.5 cup of wine plus approx 0.5 cups from meat juice etc