Firstly, I was successful in make 5 quarts of white beef stock! Woohoo! See the picture to the left? Not so appetizing, huh? Well, it's not supposed to be right now. While it was simmering, it smelled faintly of beef and onions. You are not supposed to add salt during simmering either because you are to add it later when you are making your sauces from it. So, when I tasted it, it was pretty bland. But again, after storage in the freezer, one is to defrost it and make a reduction mixed with a pale roux and other delicious aromatics/seasonings to bring out the fine flavor. Was it worth the trouble? Well, if it turns out to make a ridiculously fantastic veloute and bechamel, then I would say so.
Also you all know how I feel about factory processed broths. They are high in CRAP. Meaning, they all kinds of
