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Silken, viscous mouth feel. I may have unintentionally burned the fond under my beef bones, giving my broth a slightly tin-y taste. Then again, I feel like beef broth has a slightly tin-y taste to begin with? Hmm...
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{"id":1158,"activity_id":272,"user_id":60024,"title":"Beef stock","image_id":"{\"url\":\"https://www.filepicker.io/api/file/0W6Y10vCRrOG2CaA1b5B\",\"filename\":\"Home made beef stock! I usually do the Thomas Keller method, but felt compelled to try the sousvide supreme due to the lack of constant skimming and multiple boilings. Roasted the bones, feet, and ground beef till golden brown then simmered at 195°f for 24 hours. The juice is then reduced further for a more concentrated flavor. Pleasantly surprised to have ended up with a seriously strong, manly man, beefity beef stock with a silky viscous mouthfeel. Unsuspecting Guineapigs will determine whether veal au jus or beef au jus holds up better in a burger.jpg\",\"mimetype\":\"image/jpeg\",\"size\":81051,\"key\":\"users_uploads/5ttT3PM4QrmwvJdrlin7_10154851317625427.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","notes":"Silken, viscous mouth feel. I may have unintentionally burned the fond under my beef bones, giving my broth a slightly tin-y taste. Then again, I feel like beef broth has a slightly tin-y taste to begin with? Hmm...","created_at":"2014-11-14T03:51:53.650Z","updated_at":"2014-11-15T18:39:34.949Z","course_id":null,"approved":true,"likes_count":null,"slug":"beef-stock","comments_count":0,"assembly_id":null}