290377 Mon Sep 23 12:45:57 -0700 2002 7 27 General Chowhounding Topics 0 1575810 I was making beef stock yesterday. I got the bones, the vegetables but I didn't have any of the herbs (or enough time for that matter). I browned the meat in the high temp oven, then let the whole thing simmered for about four hours. Then I strained out the bones and solids, and put the whole thing in the fridge. This exercise is actually my first step in trying to make consommé. My question is, can I buy some herbs tonight and add that in and simmer again? And also, I read somewhere that if I keep the layer of fat on top I can keep the stock in the fridge for days without loosing freshness. I ususally don't have time during weekdays to do much cooking so I would like to do the consommé part next weekend. And if everything is successful, can consommé be frozen? and for how long? Mon Sep 23 12:45:57 -0700 2002 0 Wendy Lai 1 1575819 Herbs: yes, that would work. Stock, if you chill it quickly enough, should be okay for a few days in the fridge. Foods shouldn't be in the 'danger zone' (140F-40F) for more than two hours. Be careful here. I wouldn't keep stock in the fridge longer than 3 days myself. If you made the stock yesterday for use next weekend, then I'd definitely freeze it. I honestly don't know whether or not the layer of fat delays spoilage. Sounds conceivable. Link: http://meglioranza.com Mon Sep 23 13:29:16 -0700 2002 1575810 0 Tom Meg 2 1575823 What about if I did make the consomme successfully? Can consomme be frozen? And how long can that keep in the freezer? Mon Sep 23 13:46:21 -0700 2002 1575819 0 Wendy Lai 3 1575830 Consommé and stock freeze well, and will keep almost indefinitely. I can't give you the scientific blow-by-blow, but I've kept stock in the freezer for as long as 2 years without any significant loss in quality, and nobody died. Mon Sep 23 14:22:43 -0700 2002 1575823 0 GG Mora 2 1575874 re: the layer of fat, i always leave my stock in the fridge with a nice layer of fat on top and never worry about it. think about confit and how long it sits in fat in the fridge. Mon Sep 23 22:54:44 -0700 2002 1575819 0 Rochelle 1 1575820 Stocks can be frozen for months. In fact, most people I know make large batches and freeze in smaller portions for extended period use. May I recommend getting some of the containers that takeout soup come in to freeze measured quantities. Another good idea is to make ice cubes out of stock, so that if you want a little for a sauce you can have just a little. I'm not sure about infusing flavor in stages. I've never done it except all at once. It's an all-day project, but one you can combine with house-cleaning, yardwork, and some such. Mon Sep 23 13:30:19 -0700 2002 1575810 0 dude 1 1575840 I wouldn't cook the stock any further. Consider adding some fresh herbs as a garnish when you serve the consommé instead. Also, I don't like to make consommé and save it. I'd suggest freezing the stock, without the fat, and preparing the consommé just before service. Mon Sep 23 15:22:16 -0700 2002 1575810 0 Peter Hertzmann 1 1575850 Since you generally add the herbs and peppercorns etc. in the last hour or so of simmering a stock, there shouldn't be any problem with doing this later on. The only danger I can see with the plan is that you are cooling the stock, bringing it up to temperature again and then cooling it again. As someone else mentioned, protein-rich should be limited to 2 hours in the danger zone (40-140 degrees F). This is why people pay so much attention to rapidly cooling stock. Since you are reheating it, you widen the time the stock is in this danger zone. But I wouldn't worry about it -- you are going to simmer it again when you clarify it (this is fun if you've never done it). Good luck! Mon Sep 23 17:23:11 -0700 2002 1575810 0 Brendan Taylor