Beef Stock Powder.

[achookwoman]

I used JB's Spanish recipe ,  dried it in the dehydrated,  add dried onion flakes and zapped it in the TMX.  I did not add any salt so will keep it in the freezer.  
To use , I added 2 teaspoonfuls to a cup of boiling water and add salt to taste..  Tasted like  commercial cubes without the chemical kick.

[achookwoman]

Beef stock powder.

[judydawn]

Chookie which recipe is that of JB's - I had a look at everything in the condiments section and couldn't see it.  If you could just give me the topic number I will link it to your posting for you.

[fundj&e]

maybe  this one http://www.forumthermomix.com/index.php?topic=9646.0

[judydawn]

No wonder I couldn't find it Uni, it was in soups not condiments. 

Chookie, for those who do not have a dehydrator, would we just spread it out on an oven tray and dry it out that way or would we follow Tenina's recipe and dry the meat pieces and vegies out in the oven then blend it in the TMX.

[achookwoman]

Thanks Uni,  that the one.
Judy,  I think the mince needs cooking with the veggies.  Yes , you could dry it in the oven.  Less than 100 o.  It is quite robust,  but would turn it over while drying.   Also looking at adding some dried mushrooms to the final grinding in the TMX.

Next experiment will be to dry some beef bones with meat on them in the oven,  like Tenina's Chicken stock powder.

[CreamPuff63]

o oh, if you keep comimg up with 'dried' recipes i'm probably going to need to get a dehydrator 

[fundj&e]

you took the words right out of my mouth CP

[achookwoman]

I have had mine for about 20 years.  Not an expensive one.   Don't use it very often ,  although have used it a lot lately to dry the Sour Dough starter.  You can use your oven but temp should be less than 85 o c and best to leave oven door open a little.   Bulky to store.    Very successful for fruit Leathers.

[CreamPuff63]

 Don't use it very often ,  although have used it a lot lately... Bulky to store.   

That's what's holding me back

[judydawn]

I looked for some bones this morning Chookie because I remembered seeing some ribs bones the other day - darn it, they weren't there today.  I just love the look of your beef powder and I want to be able to make it, along with the chicken stock powder as they are the 2 most used stocks in this house.  I've got the vegie stock concentrate down pat now, prefer roasting the vegies first as it makes such a lovely stock and we often have a cup of broth with a toasted sandwich or something for a snack meal.   Just love all these things we can make ourselves.

[achookwoman]

I think the roasted beef bones would be even better,  although I am about to make some French Onion Soup mix using this to see how it goes.  I did double this recipe,  that is what is in the photo.

Tonight we are having curried crab on toast,  using Uni's chicken stock.

[Emme]

Thanks for that Chookie will have a go at the beef stock.  My dehydrator is about worn out so I bought another one last week and am waiting on it to arrive hopefully this coming week.  The new one will take the trays from the old one so should give me about 20 trays all up.

Marie

[JulieO]

What a great idea Chookie.  Even though I've got so much liquid beef stock in the freezer at the moment, I'm going to give this a try soon.  As for beef on the bones; I found the best lot was from Woolies believe it or not.  There was a lot more meat on the bones than from the butcher.  I roasted mine and then pressure cooked to get the liquid stock so I know where you're coming from regarding the flavour.
Did you get it down to powder with the TM or did you put through a spice grinder at the end as it looks nice and powdery. 

[fundj&e]

I think the roasted beef bones would be even better,  although I am about to make some French Onion Soup mix using this to see how it goes.  I did double this recipe,  that is what is in the photo.

Tonight we are having curried crab on toast,  using Uni's chicken stock.

i have a chicken stock................................... really , i havent made a chicken stock , have i