Beef stock, or any stock for that matter like anything else is best homemade. It has a distinct bone flavor that cannot be created artificially or purchased in a store. For certain dishes, marinades, and sauces where the beef flavor isn’t the main component, you can more easily get away with using store bought, although […]
There are two schools of thought when it comes to preserving food: canning and freezing. Some only can, others only freeze, I prefer a combination. I will freeze certain vegetables (corn, broccoli), but for a majority of my preserving I prefer canning. Although it is a little more time consuming, I like being able to […]
The idea of making bone broth can be a little daunting if you’ve never done it before. But really, it’s quite simple! Take this delicious super food out of the “someday” category and put it into the “I make this all the time” category with this easy tutorial.
I learned to make an incredible beef stock when I attended classes at the Culinary Institute of America. It takes time but the result is a rich stock that can be used for French onion soup or reduced to make a great sauce.