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Feb 9, 2010 07:26 PM

Browning bones on stovetop for stock

I would love to make some beef stock with bones, but I have no oven in which to roast them! I have a small roaster oven that doesn't brown well. I was wondering if browning the bones in a pan with a little oil would be a suitable substitute for roasting? Is there something very specific and necessary that roasting in particular does that cannot be achieved on the stove top? I think it would just impart maybe a different flavour. Anybody tried this?

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  1. If you have a Dutch oven and can maintain an even temperature of about 350 degrees with its lid in place you can use it as a stove top "oven" but you've got to monitor it more closely than you would have to with a thermostatically controlled oven. It's difficult but not impossible to do.

    2 Replies
    1. re: todao

      I crave an induction cooktop. I understand they are able to maintain an even temperature, rather like that of a thermostatically controlled oven. This sounds like a great reason for getting one. Has anybody used them for a controlled cooking environment?

      1. re: dismith

        When I moved into my house, we had an electric stove. I HATE electric since it does not quickly respond when you turn the temp up or down. We do not have gas in our area (my first choice), so I went for induction.

        It is WAY better than electric, but I would still go for gas if I could. There is just something about gas that feels more "real" when cooking. Not sure how to explain it, but I do miss the gas.

        One great thing about the induction is how easy cleanup is. Especially when I'm frying and oil splatters, cleanup is a breeze. One very negative thing... the buttons on my Electrolux induction stovetop are not really buttons. They are some strange touch technology that does not always work. If your fingers are wet or dirty (like they often are when in the throes of cooking), the "buttons" are not always responsive. If you are trying to quickly turn the temp down, this can be very frustrating.

    2. I often do it when I have a small amount of bones. Just don't crowd your pan or dutch oven. Bones burn easily, therefore, medium flame works best and turn them occasionally. Make sure to pour off the fat and deglaze the pan before adding liquid. There is a lot of leeway in home stock making.

      1. Yes, you absolutely can, esp. if you have only a small amount of bones to brown. Use a copper rondeau pan for best results.

        2 Replies
        1. re: ipsedixit

          I like the copper rondeau idea, a common cookware that every household has.

          1. re: PBSF

            Now now, stating a fact, or giving the wisdom of one's personal experience is not irrelevant.