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U.S. Janet B.

On Mon, 25 Feb 2019 21:23:28 -0500, wrote:

>On Mon, 25 Feb 2019 17:50:57 -0800 (PST), "
> wrote:
>
>>On Monday, February 25, 2019 at 3:53:12 PM UTC-6, graham wrote:
>>>
>>> On 2019-02-25 2:07 p.m., wrote:
>>>
>>> > On Monday, February 25, 2019 at 3:02:51 PM UTC-6, graham wrote:
>>> >>
>>> >> On 2019-02-25 1:53 p.m., wrote:
>>> >>>
>>> >>> I have never made stock but now that I have a pressure cooker I have been
>>> >>> toying with the idea. When I take the plunge I think I'll opt for a few
>>> >>> legs and a few wings.
>>> >>>
>>> >> I'm not sure that I would use a PC. The last time I tried it, admittedly
>>> >> many, many years ago, it pulled a lot of bitterness from the bones. At
>>> >> least that was my reasoning.
>>> >>
>>> > Hmmmmm, that's interesting. I may need to do some research before attempting
>>> > to make stock in the pressure cooker.
>>> >
>>> YMMV:-) I think big commercial kitchens still use the long, slow method.
>>>
>>If I had one of Sheldon's 12 quart stock pots I could start a huge brew and
>>let it go for days.
>>
>>;-)
>
>A !2 qt is my smallest stock pot, for major chicken stock I use my 24
>qt stock pot, it'll hold three large roasting chickens. My favorite
>is my 18 qt French style stock pot, a deep and narrow voluptuous
>PIAZZA... no cookware is better.

Do you bail the contents of those 18-24 pots? I can't imagine anyone
lifting a full pot down off the stove.