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I dont think that adding parnips to a beef stock would change the chemistry. I would give the beef stock a longer time to freeze as well as check the temperature in your freezer!


Mrs Beeton said "A boiled stew is a spoiled stew". Keep it under a boil, so a couple of bubbles come up now and them. If it bubbles away, some meats go tough, some flavour is lost and steam causes condensation in the bathroom upstairs. But eggs boil nicely. Put the lid on, you will trap the heat and all the water wont evaporate. Turn it down a bit. Good ...

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