Ruhlman's oven stock method
- dcole Nov 21, 2011 08:29 PM
This afternoon I tried Ruhlman's method for making turkey stock in the oven: brown the bones and veg (I used 4 big wings and a neck, 2 onions, 4 carrots, celery, garlic), put the bones in a stock pot covered by and inch of water, bring to a simmer, then transfer into a 200 degree oven for 8 hours. After that, bring back to the stovetop and add the veg and simmer for an hour.
People have used this method to success, and of course Ruhlman is very accomplished and would not put something unsafe on his blog. I am just curious as to how this is safe: wouldnt putting meat in water at 200 degrees for 8 hours be a breeding ground for bacteria? 200 degrees is safe to kill bacteria I take it? Before I serve it, I am just looking to understand why this is safe. Thanks.
I tried it last night and Im feel terrific this morning, so clearly it is fine :)
It was the easiest/least maintenance stock ive ever made. I think the results are similarly as good when done on the stovetop, but not having to keep any eye on it is a huge plus.
Thanks for the reassurance before tasting it though!
This is the stock I've been making to use for his turkey gravey. I made it last year to bring to my daughter's dinner and she requested it again. Although I use Ruhlman's recipes exactly (roast turkey parts/stock/gravey) I cook the stock on Low in the slow cooker over night. The result is just perfect and I don't have to worry about leaving the oven on all night. I roast the turkey parts on Monday night, make the stock on Tuseday, make the gravey on Wednesday, the day before Thanksgiving.
The following is from Wikipedia:
"A typical slow cooker is designed to heat food to 77 °C (170 °F) on low, to perhaps 88-93 °C (190-200 °F) on high."
Ruhlman change or tweaked the basic recipe this year which you can find on his web site, but I'm sticking to what I made last year. It was outstandingly delicious.