Boldering Forums

Alas, I didn't brown anything; I just threw it all in the pot and let in go. I'll know for next time. Thanks to you both.

toivo: I was trying to avoid the boullion, so I'll save it for a last resort.

That's probably it then. Also, crockpots are perfect for making stock.

joy wrote:That's probably it then. Also, crockpots are perfect for making stock.

Interesting. I didn't even think of that, though, again, for next time.

Stock reduced from 3 quarts to just over 1. Pure, concentrated chicken juice FTW

Great.

Now go cook something to eat.

What you have just said is like saying: "Now I have put on my climbing shoes. FTW"

Bug wrote:Great.

Now go cook something to eat.

What you have just said is like saying: "Now I have put on my climbing shoes. FTW"

lol.

wait .. so if you roast a chicken and eat it, you're roasting the parts again before the stock?

cutting boards. so sick.

no ... if you're using an already cooked chicken carcass, just toss it in, but you'd have to roast the vegetables that go in with it. Or if you're not using a leftover chicken carcass and are using, say, the backs of butterflied chickens that you've tossed in the freezer for making stock later, that would need to be browned (along with the veggies) before making stock or it won't have as much flavor.

this is true.

the boullion cube is for sure straight up cheating, but it gets it done at those times when you want it more tasty.

just picked up a nice sharpening steel. unbelievable how sharp those things make my henckel. soft tomatoes fall into wafers at the sight of it. ninja.

arkansas stone or you're doing it wrong.

automated wrote:just picked up a nice sharpening steel. unbelievable how sharp those things make my henckel. soft tomatoes fall into wafers at the sight of it. ninja.

uh ... a steel straightens the edge on your knife, it doesn't actually make it sharper. but as you've noticed, they can make a big difference.

technicalities. Same shit JOYY. suckit.