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Nicky cigreen
Joined: 25 Jun 2007 Posts: 9782 Location: Devon, uk
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sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42218 Location: North Devon
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Nicky cigreen
Joined: 25 Jun 2007 Posts: 9782 Location: Devon, uk
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dpack
Joined: 02 Jul 2005 Posts: 46052 Location: yes
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Posted: Wed Apr 20, 22 2:50 pm Post subject: |
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re timing etc, under half an hour is usually best
mangle the bones and shells mechanically and cook off fast
if you want a clear stock, egg white and muslin are useful
a decent sieve is fine enough for stock for soups or cooking spuds etc
with crab or lobster shells some folk flash them in a hot oven for ten mins or so before adding to the stock pan for about 20 mins
with fish based stocks i only use fishy bits/shelly bits and good water
wine, veg, herbs, spices and salt are best added to the mix at the reducing stage or in the final dish
do not salt until the last moments:wink:
re mechanical, well bashed while raw is good
for some results a decent blender and sieves are useful, bisques spring to mind
it does need a decent blender to smash the "thickening" out of the hot lumps and you might wear out blades etc to do big crab and lobster bits so decent includes replaceable parts
for domestic bash it with a rolling pin or hammer when raw, use something else to thicken it when it is made
much like cooking a fillet, quick is best and applies to how long dead and how long heated
ps if any stock bits are "old" don't bother, even the cat will leave home ![](images/smiles/icon_lol.gif) |
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Nicky cigreen
Joined: 25 Jun 2007 Posts: 9782 Location: Devon, uk
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dpack
Joined: 02 Jul 2005 Posts: 46052 Location: yes
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