STOCK FOOTAGE. From 13 lbs of brisket (sold as 11), I trimmed two pounds of fat. I browned it in the pan first for about 20-30 minutes, on low heat. Then I added 5 cups water. Its been simmering for 8 hours on lowest heat (crockpot / slow cooker would have been much better but I havent got space for it). What I am doing is separating lard from meat proteins such as collagen to make soup stock. At this point you can see the proteins have greatly broken down. Just by moving the knife through it, Im chopping them to smaller bits, which will speed the process up. Eventually, what Ill have is lard with only *some* flavor to it, suitable for making pastry, and broth with a LOT of flavor, which will form the basis of a pot of soup or stew. Ill let it cool, stick it in the fridge. The grease will go to the top and I can collect it with a spoon. The stock will stay at the bottom. It might surprise you to know, this stuff has a fair bit of Vitamin C. Some is lost in cooking, but not that much. Vitamin C is actually more heat-resistant than previously thought, and a lot of it is in the fat. Theres also Vitamin D of the animal form (the vegetable form is not bio-accessible by people over age 30). Try thinking of this stuff as a multi-vitamin. Your body needs it, you need it quite badly, but you also just need it in small amounts. Just like taking the whole bottle of vitamin pills is not a good idea.
Posted on: Tue, 19 Aug 2014 01:35:58 +0000
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