RoR wrote:
> On Thu, 01 Dec 2005 00:13:43 GMT, The Bubbo >
wrote:
>
>>jmcquown wrote:
>>
>>> Exactly! Good stock takes hours of slow simmering but doesn't require
>>> fussing with. I would add, after straining the stock chill it in the
>>> refrigerator overnight. Skim off the congealed fat. A good stock will
>>> appear gelatinous at that point but not to worry, it heats back to liquid
>>> and is wonderful yummy stuff.
>>>
>>> Seasonings are as important as the veggies, IMO. At the very least I add
a
>>> bay leaf or two (depending on how much stock I'm making), rubbed sage or
>>> 'poultry seasoning', salt & pepper.
>>>
>>> Jill
>>>
>>>
>>
>>A friend of mine was lamenting to me one day that she messed up making her
>>first batch of stock and had to toss the whole pot. The offense? It was
jiggly
>>after it sat in the fridge!
>>
>>I tried not to laugh.
>
>
> Hey, I did the same thing the first time I made stock. I thought I'd ruined
it.
>
> Why didn't someone tell me? Huh?
>
> :-)
>
>

you should hae called, i would have told you

--
..:Heather:.
www.velvet-c.com