I was making this vietnamese beef stock called Pho and after I was done, I tasted it and it tasted like WATER! I added so many bones...probably about 5 pounds of them. The stock was rich as hell...it turned into an almost rock hard jelly when I chilled it. I keep hearing that you should add more bones to the stock to make it more flavorful but my theory is that the richness suppresses the flavor of the stock. I use ginger, oxtails, onions, bay leaf, and various spices to flavor my stock...what should I do to make a stock that tastes AND feels good?
2007-03-10
02:39:44
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5 answers
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asked by
BUNguyenI
2
in
Other - Food & Drink