Author Topic: Meat Stock Concentrate (Read 38615 times)

bron · « **Reply #15 on:** November 05, 2009, 04:05:10 pm »

Megan Jane, this is the recipe that I use for chicken stock, its lush! I use a tiny teaspoon in everything, and make it with 300g of chicken boneless and skinless chicken thighs!

cookie1 · « **Reply #16 on:** November 06, 2009, 06:28:27 am »

I haven't made any meat stocks Bron. Your chicken stock looks very easy. Thanks.

Snoozie · « **Reply #17 on:** November 06, 2009, 07:21:32 am »

So is it 1 teaspoon to 1 cup of water to equal the liquid stock or

I'm feeling very clueless today!

bron · « **Reply #18 on:** November 06, 2009, 10:03:52 am »

No I would say 1 teaspoon to 500g of liquid
half a teaspoon to one cup and dont try it however lovely and good it smells, DON'T lick the spoon!

brazen20au · « **Reply #19 on:** November 06, 2009, 10:28:34 am »

of course it's going to vary from recipe to recipe and batch to batch but i use one heaped teaspoon per stock cube equivalent (so max of 2-3 in the thermomix)

cookie1 · « **Reply #20 on:** November 07, 2009, 03:23:08 am »

I guess we start with the half teaspoon per cup of liquid and taste then add. We've had a few very salty creations over TMX time so I have learned to be careful.

meganjane · « **Reply #21 on:** November 09, 2009, 12:12:43 pm »

Thanks so much for bumping this Bron! I know now why I couldn't find it - you spelled 'Concentrate' without the 'n'!!!

bron · « **Reply #22 on:** November 10, 2009, 12:50:38 pm »

Well spotted! Haha!!! Wonder if anyone clever can put the 'n' in its place!

cookie1 · « **Reply #23 on:** November 11, 2009, 02:49:20 am »

I 'think' I've done it, at least in the recipe title.

ahoney · « **Reply #24 on:** June 14, 2011, 04:40:36 am »

Hi I was wondering what sort of meat do you use for this or dosn't it matter, can you use mince or gravy beef?

cookie1 · « **Reply #25 on:** June 14, 2011, 06:50:08 am »

Personally I'd use gravy beef, or even something with a bone in.

Twitterpated · « **Reply #26 on:** June 14, 2011, 08:15:27 am »

Personally I don't think it really matters. I use whatever I have on hand at the time.

farfallina · « **Reply #27 on:** November 25, 2011, 09:13:13 am »

Hi everyone

I made this. I was so satisfied with my veggie stock concentrate it took me a long while to prepare meat concentrate

This recipe is just the same with the one in Io e il mio Bimby which is Italian EDC
I made a few changes, increased the amount of meat and vegetables to 400g but kept the salt as it is
It would be enough to use 1tsp of it for 1/2litre of water

I used it in several soups and meals and I liked it.

http://thermomixtarifdefterim.blogspot.com/2011/11/thermomix-meat-stock-concentrate.html

Thermofied · « **Reply #28 on:** July 18, 2012, 04:13:41 am »

I have made the chicken stock concentrate from Quirky Cooking which uses half the salt. I prefer this recipe. It is still quite salty.

obbie · « **Reply #29 on:** July 18, 2012, 07:27:28 am »

I'll try this one..

Author Topic: Meat Stock Concentrate (Read 38615 times)

bron

Re: Meat Stock Concetrate

cookie1

Re: Meat Stock Concetrate

Snoozie

Re: Meat Stock Concetrate

bron

Re: Meat Stock Concetrate

brazen20au

Re: Meat Stock Concetrate

cookie1

Re: Meat Stock Concetrate

meganjane

Re: Meat Stock Concetrate

bron

Re: Meat Stock Concetrate

cookie1

Re: Meat Stock Concentrate

ahoney

Re: Meat Stock Concentrate

cookie1

Re: Meat Stock Concentrate

Twitterpated

Re: Meat Stock Concentrate

farfallina

Re: Meat Stock Concentrate

Thermofied

Re: Meat Stock Concentrate

obbie

Re: Meat Stock Concentrate