{"id":196598,"date":"2008-04-09T23:03:00","date_gmt":"2008-04-10T04:03:00","guid":{"rendered":"https:\/\/www.panix.com\/~msaroff\/40years\/2008\/04\/09\/stock\/"},"modified":"2008-04-09T23:03:00","modified_gmt":"2008-04-10T04:03:00","slug":"stock","status":"publish","type":"post","link":"https:\/\/www.panix.com\/~msaroff\/40years\/2008\/04\/09\/stock\/","title":{"rendered":"Stock"},"content":{"rendered":"<p>Well, this Friday, we finally had accumulated enough veal bones to make some stock.<\/p>\n<p>I just got it done and into the freezer yesterday.<\/p>\n<p>Took the bones, along with some onions and celery, and got it to a low simmer and kept it there for about 3 days.<\/p>\n<p>Some notes on stock:<\/p>\n<ul>\n<li>It&#8217;s easy to make, just low heat.<\/li>\n<li>Do not add spices.  Stock is a flavoring agent of its own, not a food.  Stock with spices is &#8220;soup&#8221;.<\/li>\n<li>You can add some onions and celery, and we do.  The leafy bits of the celery, which one does not normally eat, is good for this.<\/li>\n<li>Add the gristle.  It has some flavor and the collagin adds a nice mouth feel and some flavor.<\/li>\n<li>There is a trick to seeing if you have gotten all the &#8220;goodness&#8221; out of everything.  Stock does not have much flavor at all unless you add salt, so take a spoonful, add a shake of salt to some stock in the spoon, and taste.<\/li>\n<li>Finally, and most importantly, if you are freezing it, do it in <span style=\"font-weight: bold;\">small containers<\/span>. Last time I did this, I had to use a hammer and screw driver to use some.<\/li>\n<\/ul>\n<p>What you get will give you wonderful flavor and mouth feel for a sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Well, this Friday, we finally had accumulated enough veal bones to make some stock. I just got it done and into the freezer yesterday. Took the bones, along with some onions and celery, and got it to a low simmer and kept it there for about 3 days. Some notes on stock: It&#8217;s easy to &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[962,1012,1117],"tags":[],"class_list":["post-196598","post","type-post","status-publish","format-standard","hentry","category-40yrs","category-food","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/posts\/196598"}],"collection":[{"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/comments?post=196598"}],"version-history":[{"count":0,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/posts\/196598\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/media?parent=196598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/categories?post=196598"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.panix.com\/~msaroff\/40years\/wp-json\/wp\/v2\/tags?post=196598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}