Ground meat in stocks

I've been making my stocks according to the tables in Modernist Cuisine. For most of their meat stocks they use bones/carcasses and ground meat. I notice that you guys at ChefSteps don't bother with the ground meat.

What are peoples thoughts on adding ground meats to stocks? Its seems quite an expensive way to make a stock.

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Cheryl_71360

The only time I have ever used ground meat is when making a consomme. I think if you are using the right kind of bones you don't need it. I make very large batches at a time and it is just not cost effective as you already know.

Johan_Edstrom_5586

The PC cooker recipe contains ground beef. The Sous vide supreme as well?

Samuel_68313

Bones really have little flavour. You can pretty much prove this by scraping the excess meat off the bones and seeing how bland the stock is if it is made just with them.

Ground meat is the king for making good quality stock. It took me a while to realize it but it's definitely true.

Has anyone tried browning ground meat with a blowtorch for stock by the way? I've recently got the TS8000 and am curious if it's going to be an easier method than browning in an oven. Or will the torch impart some unpleasant flavours for a stock? I'm using MAPP.

alex_wareing

So I've had a look around and it seems like most Modernist Beef stocks use ground or cubed beef (often chuck) but Modernist Chicken stocks usually stick to wings and/or carcasses. The only chicken stock I can find using ground chicken is in MC.

alex_wareing

Makes sense but then begs the question, whats the point of the bones at all? Why not just stick with the ground meat?

alex_wareing

Also interested to know what everyone does with the ground meat after it comes out the stock? So far I have been discarding it. Is there any use left or should I just discard it?

Johan_Edstrom_5586

Gelatine and minerals from the bone, combined with the fact that you cook it usually for a much longer time, it also is less expensive than just meat.