Do you cover your beef stock?

[wallacesmum]

I am trying to figure out this beef stock thing (I know I have been needy with all my questions lately, and I thank you all for your patience and help).

Julia Child says that the stock will sour if I cover it while it is hot. It definitely smells sour in the house when it is cooking. But if I cook it uncovered on the stove for two days, it all evaporates! What do you do?

[sunnysandiegan]

I cook it with the vent open on our stainless steel pot lid when I cook it on the stove. I cook it in the crock pot, too, and that lid is not tight-fitting and I often turn the lid sideways to keep the temp a little lower than "low" yet higher than "keep warm". I haven't made it in awhile, but I do not recall a sour smell....hmmm......maybe I was just clueless???

[Jennifer Z]

Did you put vinegar in it? I made stock yesterday and accidentally got more than the "splash" I normally put in and it smelled MUCHO sour because of that. If you use a little vinegar it might be in the undertones of the smell enough that you are picking it up, but not strong enough to recognize that it is the vinegar.

I usually partially cover it (with the lid crooked), but only did it to keep it from making as much of a mess. I put extra water in it to start with the expectation a lot will evaporate and keep an eye on it to make sure it doesn't get too low. However, once I am nearing the end, I want it to reduce because it makes for much more compact storage. (and I add water back in when I use it)

[velcromom]

I normally cook covered. Never noticed a sour problem... I too reduce it at the end of cooking.

[Magelet]

I cook it covered for evaporation purposes, and never noticed a sour flavor either.

[wallacesmum]

Thanks. I don't notice a problem with flavor, just cooking smell. Maybe I will experiment. Maybe I am just not used to the smell of beef stock!

Question about reducing - do you uncover and turn up the heat, and what consistency to do you reduce to? I find that I go through the stock in a couple of days, so there isn't anything TO store! But my stock is really thick when cold - consistency of Jell-o. Maybe I should be thinning it to stretch it. I get the knuckles for free right around the corner, but the veggies aren't free and I have to throw those away after cooking.

[Magelet]

I usually strain it and then reduce it, by then taking the lid off it a simmer. You can reduce before straining, I think its not as good, but it does work. (sometimes I do that accidentally)