Making beef stock from trimmings question

[Scott Mark]

Small mince. I know that with “bark” one needs to coax the flavors out. I admit that I didn’t powder it or grind it, but I cut it fine.

One can get a whole lot of flavor from veal bones. But I’m not sure there would be any nuances from the bark. Final draw, I strain through a 10-micron filter. It’s the most clarified stock you’ll get. Well, likely. The insides of the filter are _great_ on baked potatoes. The throughput is a very, very clear stock.

Toasty