<\/div>\n\n\n\n
Get into the good habit of saving all your bones and any beef scraps after cooking. Don\u2019t throw them out, put them into a Ziplock back and throw them into the freezer. The cornerstone to a good stock is quality bones. Cooking the bones at a high temperature will release all the beautiful fat and flavor which will make a good stock
Alternatively, if you need to prepare a stock in a hurry, you can always head to y our local butcher or supermarket and buy some bones from them super cheap
Store bought Stock is not great for Home Cooking<\/h2>\n\n\n\n We would highly recommend not using store bought stock for home cooking. It can be quite expensive and worst of all, is so unbelievably bad for you. To maintain the shelf life of beef stock in stores they are generally loaded with salt. It\u2019s horrendously unhealthy for you, even the ‘low sodium’ branded ones. Please avoid store bought beef stock at all costs
Having that much Salt in the stock also makes it very difficult to cook with. Once you add the store-bought stock to a recipe, it\u2019s immediately going to be extremely salty. So, if you\u2019ve previously added Salt to the dish before adding the Stock, chances are it\u2019s going to be way too salty, potentially ruining your dish
You\u2019ll end up having to fight against the stock to try and reduce the salty flavor in your cooking, as opposed to seasoning your dish as you cook to develop the flavors. It\u2019s really just a backwards way of doing things and is not great for cooking great food!
\n
A beautiful French Onion Soup. One of the many dishes you can make with this Classic Beef Stock recipe<\/figcaption><\/figure>\n<\/div>\n\n\n<\/div>\n\n\n\n
![\"French](\"https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/10\/FrenchOnionSoup6-e1697496673553-1024x1003.jpg\")