Can’t you just leave it on low?
-
This Tweet is unavailable.
-
-
This Tweet is unavailable.
-
Replying to @alicemazzy @drethelin
I make stocks all the time, and western chicken stocks are simmered without human attention for 6 / 12 / 24 hours
2 replies 0 retweets 1 like -
rolling boils are actually discouraged because they cause something (proteins? fats?) to kind of dissolve into the fluid and make it cloudy. I do "peasant style" stocks where I don't care re cloudiness (I'm not making crystal clear consommé !), so I don't mind but simmer = ideal
0 replies 0 retweets 2 likes -
This Tweet is unavailable.
-
Replying to @alicemazzy @drethelin
ok, if you care about clarity, the other trick is to create a "raft" of egg whites crack eggs, strain out yolks w fingers, discard, whip whites w fork, drizzle into stock floats on top, collects particulates scoop out, discard stock = clearer
1 reply 0 retweets 3 likes
cc @SearsRowbuck got a hard core cooking thread going here, king, if you want to tag in and share some deep magic
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.