On Wed, 25 Feb 2009 10:59:18 -0500, "cybercat" >
wrote:

>"Damsel in dis Dress" > wrote
>>
>> Yeah, I believe so. I've never knowingly made stock. Might have,
>> accidently, in the process of making homemade soup. That's why I was
>> asking about the stuff in cartons.
>
>Stock is really easy and kind of cozy to make in the winter. I don't put
>vegetable scraps in until the last two hours or so, as I agree with Fannie
>Farmer, I think you can't simmer meat/bone/skin too long, but long-simmered
>vegetables can turn the stock bitter.

Thanks for the tip!

>> (I was terrified the first time I made Bechamel sauce. Terrified.
>> Then I found out it was the same ol' White Sauce I'd been making my
>> whole life.)
>
>Remember Home Ec? White sauce and diapering babydolls.

I learned to make white sauce from my mom, for making macaroni and
cheese. In home ec, we didn't deal with parenthood issues at all.
Cooking, sewing, and a little embroidery.

Carol

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