Guest guest Posted October 4, 2005 Report Share Posted October 4, 2005 The pot cools as much as it cools before I want to go to bed It really doesn't seem to affect anything else in the fridge - it's on its own shelf and it's a good cold fridge. Also, the meat comes off as soon as it's cooked. Most of my stocks are from roasters, so I roast them (over a rack with water in the bottom, which gives a head start on the stock), pick them clean, smash the big bones and add any extra bones from the freezer, and simmer with the excess skin, neck, giblets I don't want to eat straight, veg/herbs. Soup birds cook until the meat is tender and then I take it out and slice it small across the grain for use in the soup or with a sauce. I just can't bear to overcook the meat so that it has to be thrown out. Did you see the note about infusing stock with echinacea, astragalus etc. for winter immunity? I think that's brilliant. Lemon peel is good too. Quote Link to comment Share on other sites More sharing options...
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