speaking of frying, bought that special fry-funnel you recommended nice thing; think it will be GREAT for fry oil turns out it's merely meh for dealing w 5 gallons of turkey stock; my old system was better
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Replying to @MorlockP
Not /especially/ surprising, although it does have that strain-things-into-a-canning-jar thing; no idea if that's useful or not. So what's your system for turkey stock? Mine doesn't use that funnel either...
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Replying to @random_eddie
the issue I had is that it's too small to span a stock pot, so I had to hold in one hand as I used just a single (!!!) hand to maneuver the other 10 gal stockpot also, far too much fine stuff to use the fine filter; clogs in about 10 seconds
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Replying to @MorlockP @random_eddie
my system (ideal): step 1: simmer ~3 turkey or ~5-6 chicken carcasses inside 8 gal strainer inside 10 gal stockpot, then lift strainer out step 2: pour through normal kitchen strainer into 2 gal stockpot step 3: use 2 c. measur cup to ladle stock into canning funnel & jars
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Replying to @MorlockP @random_eddie
this time, tho step 1: wouldn't all fit inside 8 gal strainer, so went into pot w no strainer step 2: pour thru 8 gal strainer into SECOND monster restaurant stock pot (20 gal ?), either retaining debris in pot #1 or catching in strainer 3: from 20 gal into 2 gal thru strainer
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Replying to @MorlockP @random_eddie
4: using 2c. measuring cup as ladle, into YOUR NEW FUNNEL, which has 50% wider mouth (thus 2x cross sectional area = less drips than my old funnel)
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Replying to @MorlockP @random_eddie
my normal kitchen strainer has a mesh intermediate between the coarse and fine of your system, and that's a good level for me: doesn't clog, gets out chunks
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Replying to @MorlockP
Mine this year was: pour from (smallish) stock pot into 2c measuring cup (keeping large solids in pot), pour through medium-mesh strainer (same mesh as yours, probably) into smaller pots, dump stock pot when down to the dregs, clean stock pot, pour BACK into stock pot to reduce.
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Replying to @random_eddie @MorlockP
If I do this more often (and I should! so I will!) I'll get some pots and strainers and so forth specifically sized to make this operation single-pass and trouble-free. In the meantime ¯\_(ツ)_/¯ one does what one must.
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Replying to @random_eddie
I've got 4 stock pots * 2 x conventional size (2 gal ?) * 1 x 10 gal pot https://www.webstaurantstore.com/40-qt-heavy-duty-stainless-steel-stock-pot-with-cover/922SSPOT45.html … * 1 x 15 gal https://www.webstaurantstore.com/60-qt-standard-weight-aluminum-stock-pot/40760385.html …
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if I had to do it again I'd go stainless steel on both, not cheap out w Al
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