My biggest problem is using stock up as fast as I make it.@random_eddie
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Replying to @MorlockP
Wait, realized I must be wrong. Made 20 quarts just the day after Thxgiving. So must have 40-50 quarts.
@random_eddie3 replies 0 retweets 1 like -
Replying to @random_eddie
@random_eddie this time it was carcass of one 23lb turkey + maybe 7 chicken + ~7 onions -> 20 quarts. I've got this http://www.webstaurantstore.com/40-qt-heavy-duty-stainless-steel-stock-pot-with-cover/922SSPOT45.html …1 reply 0 retweets 1 like -
Replying to @MorlockP
@random_eddie and I just threw all the carcasses in (roasting those that weren't already) and onions, then covered w water. I simmer 24 hrs1 reply 0 retweets 0 likes -
Replying to @MorlockP
@random_eddie was surprised by how much stock I got out. I think turkey didn't pack down as much as the chicken -> more water -> more stock1 reply 0 retweets 0 likes -
Replying to @random_eddie
@MorlockP Started with ~ 8 quarts? But did an aggressive simmer and let it reduce until it tasted "right", meaning about as strong as gravy.1 reply 0 retweets 0 likes -
Replying to @random_eddie
@random_eddie There's an argument that you're making stock, you're making demi-glace1 reply 0 retweets 1 like
@random_eddie says you! I suggest that that thicker thing is actually semi-demi-glace. We've got a calibration problem here.
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Replying to @random_eddie
@MorlockP ... test strips with hemi-semi-demi-glace resolution.0 replies 0 retweets 0 likes
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