The break in the heat inspired some 24 hour beef & chicken stock! Get it done now before the 80 degrees comes back tomorrow! Also yes I will skim the fat off once it cools down a bit
The break in the heat inspired some 24 hour beef & chicken stock! Get it done now before the 80 degrees comes back tomorrow! Also yes I will skim the fat off once it cools down a bit
by palinsafterbirth
5 Comments
Sicbay337
80 degrees….oh boy I’m jealous of that low temp, lol. Definitely a good idea though! Looks great!
Marvelman1788
If you freeze the fat into an ice tray I’ve found they are great for pan sauces instead of using butter.
tequilaneat4me
80 degrees, heat? Come visit my part of south central Texas. No meaningful rains since early June and highs above 100 for days on end.
We are going to the mountains in NM in 10 days. While I know they are also experiencing this same heat wave, highs in the 80’s and low 90’s will be downright pleasant.
dhgaut
Pro tip: The flavor is in the fat.
Happy_Cancel1315
do you have a go-to recipe for that? I know the theory, but I’ve never actually made stock before (on purpose)
5 Comments
80 degrees….oh boy I’m jealous of that low temp, lol. Definitely a good idea though! Looks great!
If you freeze the fat into an ice tray I’ve found they are great for pan sauces instead of using butter.
80 degrees, heat? Come visit my part of south central Texas. No meaningful rains since early June and highs above 100 for days on end.
We are going to the mountains in NM in 10 days. While I know they are also experiencing this same heat wave, highs in the 80’s and low 90’s will be downright pleasant.
Pro tip: The flavor is in the fat.
do you have a go-to recipe for that? I know the theory, but I’ve never actually made stock before (on purpose)