Making Beef Stock... Simmer for 18 hrs?!
Answers: I want to make beef stock for a recipe and i was thinking of putting it up at 9:00 at night, then cook it on low (in a Crockpot) till 3:00 pm. Does anyone know of any good recipes that involve this kind of long cooking? It seems like all the beef stock recipes are the same, but they seem to only take a few hours. Thanks
The thing is that there is only so much that you can extract from a given product and once you have done that then further cooking is a waste of time
I'm not really familiar with crock pots , my stock making experience is with using considerably larger cooking vessels
My concern would be about food sanitation .You can't go much below 145 w/o running the very real risk of contracing a food -borne illness
Bump up the temp in order to be safe and you may have nothing left after 18 hours
six hours is ok, at 18 hours it will get cloudy and bitter
As long as the temperature is very low, you can let the stock cook over night. I have done it many times and you wake up to the delicous meaty smell in the house. Of course, I'm the sort of person who eats steak sandwiches for breakfast.
five to six hours is fine