Guest guest Posted May 19, 2005 Report Share Posted May 19, 2005 I don't know the answer but I LOVE having a pot of stock simmering for several days. It makes other cooking chores so much easier. I dunk all my veggies in there to cook, warm up food for the kids, steam stuff, cook sausages. Sheer laziness on my part, don't know how good or bad it is for the stock. One thing I do (when i'm finally done) is let the water cook out until the stock is very condensed, then freeze. Just water it down when you use it. Saves lots of space. Elaine > Hi all, > I make stock, but don't have much fridge or freezer space. I > was wondering if I could just leave the stockpot on the stove and boil > it up every day and continue adding bones, meat & vegies etc when > available, taking out some stock to use & topping the pot up with > water? Would the bones etc eventually break down completely? Would I > need to boil it for a minimum time each day to prevent it going bad? > > Many thanks Jewel > > > > > > > > <HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN " > " http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT > FACE= " monospace " SIZE= " 3 " > > <B>IMPORTANT ADDRESSES</B> > <UL> > <LI><B><A HREF= " / " >NATIVE > NUTRITION</A></B> online</LI> > <LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire message archive > with Onibasu</LI> > </UL></FONT> > <PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A > HREF= " mailto: -owner " >LIST OWNER:</A></B> > Idol > <B>MODERATORS:</B> Heidi Schuppenhauer > Wanita Sears > </FONT></PRE> > </BODY> > </HTML> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2005 Report Share Posted May 19, 2005 >Would the bones etc eventually break down completely? Would I >need to boil it for a minimum time each day to prevent it going bad? > >Many thanks Jewel I think that was pretty much a tradition in the past ... a pot of soup was always on the back burner. I don't know how many hours a day the soup boiled for. If the soup is reasonably salty (most soup is) then I'd think it wouldn't harbor any of the REALLY nasty bacteria regardless, and esp. so if you add acidic stuff now and then (which you would to dissolve the bones). Some folks have gotten ill from stock left out though, so I can't say for sure. Myself I let it cool overnight and reboil, and have done that for 3 days running and it was fine. The only bacteria spore that survives boiling is clostridium, but that seems to take a good long time to grow enough to cause problems (and boiling kills the toxins it produces). So any other contaminants would have to come from the air ... I cover my stock when it is cooling. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2005 Report Share Posted May 19, 2005 Gosh, I leave mine simmering night and day for three or four days. Elaine > I think that was pretty much a tradition in the past ... a pot > of soup was always on the back burner. I don't know how many > hours a day the soup boiled for. If the soup is reasonably salty > (most soup is) then I'd think it wouldn't harbor any of the REALLY > nasty bacteria regardless, and esp. so if you add acidic stuff > now and then (which you would to dissolve the bones). Quote Link to comment Share on other sites More sharing options...
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