Jellied beef stock

[Tio Gato]

Now you've made me wicked hungry! That's some good cooking.
For a little extra depth of flavor I will paint the beef bones with tomato paste before I roast them. I makes the bones nice and dark without adding too much tomato flavor.
Oh how I wish I could get the Mrs. to eat aspic and wiggly terrines.

Originally Posted by Tio Gato

Oh how I wish I could get the Mrs. to eat aspic and wiggly terrines.

Aspic, chilled consommé, foie gras, pâté, liverwurst and terrine, are just a few of the foods I like that my wife won't eat. she won't even try anchovie pizza!

No skimming the scum from the stock?
No added protein to the raft?
If it tastes good then excellent....

Originally Posted by j6ppc

No skimming the scum from the stock?

Yes, I always skim stock as needed. Just as it seems I omit that step from every stock recipe.

I'd never read anything about adding protein to the raft, had to search google.

I've needed to add protein, ground beef, mirepoix or anything else to the egg white and shell.

Being self taught, I'm sure there's more I don't know than I'll ever learn.