What is 'beef base' ????
sooz
16 years ago
Featured Answer
Comments (24)
grainlady_ks
16 years agolindac
16 years agoRelated Discussions
What's Your Favorite Beef Jerky Recipe?
Comments (12)One other thing that greatly increases meat safty when smoking or drying is the use of a cure such as sodium nitrite particuarly on meats that will be under 140 degrees for a lenth of time to prevent botulism cures somtimes come in jerky seasoning kits or near sausage making supplies My favorite recipes usually are salt sugar a little soy sauce and some kitchen spices oh and ground black and red pepper sometimes course ground pressed on top or a sprinkle of garlic I make it a little differnt every time oh and in the smoker it is so darn good! Robin there are a lot of ideas online to make really simple smokers from things at hand if you have an electric hot plate or frypan even a cardboard box will do I made mine out of the oven under my canning stove outside I pulled the oven elements out and put a stove top element in with a cast iron fry pan of wood chips on it works great and is well insulated for winter use I did venison tenderloins last weekend when it was 15 below...See MoreBest beef flavoring base
Comments (13)Bob: Started using Chicken Soup Base back in the late 50's. It was only available from Restaurant Supplies then. I use Tallarico's Chicken Flavor Soup Base, now. It is very good. One ounce makes a quart. I only use it to add more flavor. Buy it retail from my local market. $2.79 for a 14 oz.jar May have a Beef base you can try. They have a web site that you can order from. They are located in Bethlehem , Pa. www.TALLARICOFOODS.com Or you can Google " Fantes of Phila. " and try them. Lou...See Morefavorite beef base?
Comments (20)I make a lot of beef stock/brown sauce/demi glace but when I don't have any in the freezer I use Campbell's low sodium beef broth in the box and find it to be acceptable. Here is my recipe for each stage, can be seriously time consuming but only in elapsed time not in effort. You can just stop at the beef stock but I prefer to at least go as far as the brown sauce....great way to spend a cold , rainy weekend. Beef Stock/Brown Sauce/Demi Glace For the Beef Stock: 5 Or 6 Pounds Of Beef Bones, Veal Bones , maybe more ( I watch for shanks and short ribs to go on sale or be marked down and keep in the freezer until I have enough, steak and roast bones are perfect as well) 2 Celery Stalks, Chopped 1 Onion, Chopped 2 Carrots, Chopped For Brown Sauce : 3 carrots, chopped 4 celery ribs, chopped 1 Large Onion Or 2 Small, chopped 1cup Butter 1 Cup Flour 3 TBSP tomato paste 12 Cups hot beef stock herbs such as Thyme, Bay Leaf, Parsley For Demi Glace: 2 Tbl Maderia additional beef stock , equal To The Brown Sauce For the Beef Stock Drizzel the bones and veggie with olive oil and sprinkle with salt and pepper. Roast the veggies and beef bones in the oven at 400 degres for 30 minutes, turn and cook 30 minutes more or until lovely and carmelized. Place in a large stock pot and cover with 18 cups of cold water. Simmer for 4-6 hours. Strain, place in fridge. In the morning skim off fat. For the Brown Sauce (Sauce Espagnole) Saute mirepoix ( chopped onons, carots and celery) in butter until the onions are light golden brown. Add tomato paste and continue cooking gently. Make a brown roux over low heat in a heavy pan with 1 cup of butter and 1 cup of flour. When the roux is a hazelnut color, add two thirds of HOT beef broth. (Reserve one third for demi glace), and whisk together. Add the vegetables, as well as a bay leaf, a little thyme and some parsley stems. Simmer the mixture for 2 to 3 hours, skimming off the scum that rises to the surface. Strain it through a fine strainer, and press the mirepoix gently to extract their juices. Chill over night.Skim off fat. Then, for the demi-glace: Add an equal amount of beef or veal stock, bring it to a boil, and simmer until the sauce is reduced by half, again skimming the surface as necessary. Off the heat, add 2 tablespoons Madeira. Freeze in ice cube trays....See MoreHow to Beef Gravy - no drippings?
Comments (13)My mom always used it. It is made in CT so maybe it's not available there, Beverly. It says seasoning and browning sauce. A drop makes the gravy a lovely color. It is made from carmelized sugar, soy and corn protein, apple cider vinegar and onion, garlic celery and parsley. Now I just read that off the bottle. It really hasnt much taste, and like I said a drop or so is all you need. Maggie lives in NY, so she can get it. Someone else said Kitchen Bouquet, must be similar. Thanks for making me read the bottle, lol, I have been using it for years and never read it!...See Morepkramer60
16 years agoritaotay
16 years agohawk307
16 years agomtnester
16 years agofenworth
16 years agocentralcacyclist
16 years agosooz
16 years agochase_gw
16 years agoTerrapots
16 years agoritaotay
16 years agopkramer60
16 years agofenworth
16 years agochase_gw
16 years agohawk307
16 years agoUser
5 years agosheilajoyce_gw
5 years agoseagrass_gw Cape Cod
5 years agoHU-684663118
5 years agopkramer60
5 years agofoodonastump
5 years agolast modified: 5 years agobragu_DSM 5
5 years agolast modified: 5 years ago
Related Stories
COLORCooking With Color: When to Use Gray in the Kitchen
Try out Trout or shake up some Martini Shaker gray for a neutral-based kitchen that whispers of sophistication
Full StoryHOUZZ TOURSMy Houzz: Oregon Landscape Inspires a Painter’s Dream Home and Studio
Acres of unspoiled land and abundant natural life surround this special live-work space in eastern Oregon
Full StoryPINKGuest Picks: Pink and Orange
20 Ways to Punch Up a Space with the Perfect Peachy Pairing
Full StoryKITCHEN CABINETSSlab-Style Cabinetry Offers Flexibility and Value
This economical cabinet door style can work in a range of design styles from modern to traditional
Full StoryCOLORWhy You Should Give Brown a Chance
If 'blech' is your first response to brown, you're missing out on the opportunity for a warm-looking room that appeals to both sexes
Full StoryKITCHEN DESIGNKitchen Banquettes: Explaining the Buffet of Options
We dish up info on all your choices — shapes, materials, storage types — so you can choose the banquette that suits your kitchen best
Full StoryKITCHEN DESIGNKitchen of the Week: Keeping It Casual in a Modern Farmhouse
Raised ceilings and knocked-down walls create a light, bright and more open barn-like kitchen in California
Full StoryBATHROOM DESIGN7 Reasons Why Your Shower Floor Squeaks
No one wants to deal with a squeaky fiberglass shower floor. Here's what might be happening and how to fix it
Full StoryKITCHEN DESIGN7 Steps to Pantry Perfection
Learn from one homeowner’s plan to reorganize her pantry for real life
Full StoryHOUZZ TOURSHouzz Tour: A Modern Renovation in Seattle
See how one couple turned 800 square feet into an eye-popping modern gem
Full Story
shirl36