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pot filler
Hi all,
I am currently re-doing my kitchen in which I plan to install a pot filler. Is there a standard height above the stovetop that they are commonly placed. Obviously it will have to be higher than the tallest stockpot used. If anyone has a number in mind I would appreciate it. TIA. E. Katz |
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> wrote in message ... > Hi all, > I am currently re-doing my kitchen in which I plan to install > a pot filler Mine is 2' above the range top. Has worked well. |
> wrote in message ... > Hi all, > I am currently re-doing my kitchen in which I plan to install > a pot filler Mine is 2' above the range top. Has worked well. |
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"B.Server" > wrote in message > Personally I have never figured out the utility of one in a home > kitchen. The 5-7 times a year that I make stock, adding water a > gallon at a time is not much trouble. Because it is there. Some people must have the latest gadget just because they can. Mostly the same people that have every singe piece of All Clad and get upset when it gets a scratch from real use. Might be handy at times, but if you can't lift the pot to the stove, you won't lift if off either. Limited use in a home, great if you are handicapped in some way. Ed http://pages.cthome.net/edhome |
In article > ,
"Peter Aitken" > wrote: > "B.Server" > wrote in message > > Personally I have never figured out the utility of one in a home > > kitchen. The 5-7 times a year that I make stock, adding water a > > gallon at a time is not much trouble. What is a burden is moving the > > hot, full, stockpot off the stove to cool and strain it. The filler > > is not much help for that. > > I agree - a pot filler seems like a gadget with little real utility in the > home kitchen. It's the emptying that is a pain! Some manufacturers sell stock pots with drain valves. See for example: http://www.acemart.com/merchant.mv?S...M&Product_Code =VOL68661&Category_Code=G8-3-2 or http://tinyurl.com/6h5ss I think some howe brew stores may sell smaller versions of these pots. I believe the faucets for these pots are sold individually by Vollrath etc. so an enterprising person could rig one up on pot that is sized appropriately for a home user. Roland |
In article >,
B.Server > wrote: > Personally I have never figured out the utility of one in a home > kitchen. The 5-7 times a year that I make stock, adding water a > gallon at a time is not much trouble. What is a burden is moving the > hot, full, stockpot off the stove to cool and strain it. The filler > is not much help for that. My experience differs. I don't have a pot filler and wish I did. I make stock in my 34 quart stock pot about every three to four weeks. When I make a brown stock, I like to reduce it almost to a demi glace in the pot, yielding about 5-6 cups of liquid. That being the case, filling the pot is far more of an issue than emptying it. -- Steve Cohn |
In article >,
B.Server > wrote: > Personally I have never figured out the utility of one in a home > kitchen. The 5-7 times a year that I make stock, adding water a > gallon at a time is not much trouble. What is a burden is moving the > hot, full, stockpot off the stove to cool and strain it. The filler > is not much help for that. My experience differs. I don't have a pot filler and wish I did. I make stock in my 34 quart stock pot about every three to four weeks. When I make a brown stock, I like to reduce it almost to a demi glace in the pot, yielding about 5-6 cups of liquid. That being the case, filling the pot is far more of an issue than emptying it. -- Steve Cohn |
"Steve Cohn" > wrote in message ... > In article >, > B.Server > wrote: > > > Personally I have never figured out the utility of one in a home > > kitchen. The 5-7 times a year that I make stock, adding water a > > gallon at a time is not much trouble. What is a burden is moving the > > hot, full, stockpot off the stove to cool and strain it. The filler > > is not much help for that. > > My experience differs. I don't have a pot filler and wish I did. > > I make stock in my 34 quart stock pot about every three to four weeks. > When I make a brown stock, I like to reduce it almost to a demi glace in > the pot, yielding about 5-6 cups of liquid. That being the case, filling > the pot is far more of an issue than emptying it. > You could get one of those plant watering hoses that fit on your kitchen faucet - the poor man's pot filler! |
"Steve Cohn" > wrote in message ... > In article >, > B.Server > wrote: > > > Personally I have never figured out the utility of one in a home > > kitchen. The 5-7 times a year that I make stock, adding water a > > gallon at a time is not much trouble. What is a burden is moving the > > hot, full, stockpot off the stove to cool and strain it. The filler > > is not much help for that. > > My experience differs. I don't have a pot filler and wish I did. > > I make stock in my 34 quart stock pot about every three to four weeks. > When I make a brown stock, I like to reduce it almost to a demi glace in > the pot, yielding about 5-6 cups of liquid. That being the case, filling > the pot is far more of an issue than emptying it. > You could get one of those plant watering hoses that fit on your kitchen faucet - the poor man's pot filler! |
Steve Cohn > wrote in
: > In article >, > B.Server > wrote: > >> Personally I have never figured out the utility of one in a home >> kitchen. The 5-7 times a year that I make stock, adding water a >> gallon at a time is not much trouble. What is a burden is moving the >> hot, full, stockpot off the stove to cool and strain it. The filler >> is not much help for that. > > My experience differs. I don't have a pot filler and wish I did. > > I make stock in my 34 quart stock pot about every three to four weeks. > When I make a brown stock, I like to reduce it almost to a demi glace > in the pot, yielding about 5-6 cups of liquid. That being the case, > filling the pot is far more of an issue than emptying it. How long does such a reduction take? -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
Steve Cohn > wrote in
: > In article >, > B.Server > wrote: > >> Personally I have never figured out the utility of one in a home >> kitchen. The 5-7 times a year that I make stock, adding water a >> gallon at a time is not much trouble. What is a burden is moving the >> hot, full, stockpot off the stove to cool and strain it. The filler >> is not much help for that. > > My experience differs. I don't have a pot filler and wish I did. > > I make stock in my 34 quart stock pot about every three to four weeks. > When I make a brown stock, I like to reduce it almost to a demi glace > in the pot, yielding about 5-6 cups of liquid. That being the case, > filling the pot is far more of an issue than emptying it. How long does such a reduction take? -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Steve Cohn > wrote in news:newsgroups-
: > In article >, > Wayne > wrote: > >> How long does such a reduction take? > > About 14 hours. Is this usually done in one continuum or in several stages? Thanks. -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
Steve Cohn > wrote in news:newsgroups-
: > In article >, > Wayne > wrote: > >> How long does such a reduction take? > > About 14 hours. Is this usually done in one continuum or in several stages? Thanks. -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
Steve Cohn > wrote in news:newsgroups-
: > In article >, > Wayne > wrote: > >> How long does such a reduction take? > > About 14 hours. Is this usually done in one continuum or in several stages? Thanks. -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
In article >,
Wayne > wrote: > >> How long does such a reduction take? > > > > About 14 hours. > > Is this usually done in one continuum or in several stages? > > Thanks. > The major reducing is done in one stage, but there is usually a step before and after. A classic brown stock is made roughly this way: Take a mix of meatless beef and veal joint bones (like knees, not ribs or marrow cuts) and roast them in a 400 degree oven until amber colored. Remove the bones from the roasting pan and set them aside. Degrease and deglaze the roasting pan with red wine, then pour into small bowl and set aside. Arrange your roasted bones in the bottom of a large (at least 20 quart) stock pot. Spread 6-8 cups of mire poix (roughly chopped mix of carrots, celery and onions) over that. Then add your mix of herbs, such as whole peppercorns, up to a full head of garlic cut in half, parsley, bay leaf, thyme, etc. (Note: the traditional way of doing this is to make a "sachet" of herbs out of cheesecloth and tie it up with a string. This allows you to easily fish it out when you so desire. I never do this, preferring to just throw everything in the pot and strain it out later.) Next, pour COLD water over the whole thing, almost to the top of your pot (leave just a couple inches boiling room). The idea here is to leave the bones in position on the bottom, so make sure the pot is on the stove first and pour GENTLY. Add the red wine from the deglazed roasting pan. Bring the pot to a boil over a high flame. Note that a full pot this size can easily take over an hour to come to a boil on a consumer cooktop. Don't let it boil too intensely, or you may dislodge the bones from their resting place at the bottom. Then, lower the heat to a gentle boil or high simmer. Skim and discard the foam that will collect on top. Now... LEAVE IT ALONE. The three big rules of making stock a do not salt, do not cover, do not stir. The idea is to let the boiling water rise through the bones and break down the proteins in the joints, all the while concentrating the liquid and seasoning it with the other ingredients. You should occasionally skim the foam from the top, but that's it. After about 12-16 hours of this, the stock will be reduced to about 20 percent of its original volume and the bones should be basically clean. That's when it's ready. Pull out the big bones and strain the liquid into a large (preferably stainless steel) bowl. Place in an ice bath to cool rapidly, then in the refridgerator to cool some more. After a few hours, kkim the fat off the top and you've got a classic brown stock! Now, if you place that stock into a saucepan and boil it down some more until it's reduced to a saucey consistency (about 50 percent of its previous volume), you've got a demi glace. I generally do this and freeze the mixture in one cup containers to use as the base for almost every sauce I make. Yummy! Note: this stuff is very rich, so you don't need a lot. If you're usually serving fewer than six people, you may want to freeze in half-cup containers. And that's the whole deal. The process varies a bit for chicken, veggie and fish stocks (which are actually all simpler), but the basic concepts are the same. Happy eating! Steve -- Steve Cohn |
In article >,
Wayne > wrote: > >> How long does such a reduction take? > > > > About 14 hours. > > Is this usually done in one continuum or in several stages? > > Thanks. > The major reducing is done in one stage, but there is usually a step before and after. A classic brown stock is made roughly this way: Take a mix of meatless beef and veal joint bones (like knees, not ribs or marrow cuts) and roast them in a 400 degree oven until amber colored. Remove the bones from the roasting pan and set them aside. Degrease and deglaze the roasting pan with red wine, then pour into small bowl and set aside. Arrange your roasted bones in the bottom of a large (at least 20 quart) stock pot. Spread 6-8 cups of mire poix (roughly chopped mix of carrots, celery and onions) over that. Then add your mix of herbs, such as whole peppercorns, up to a full head of garlic cut in half, parsley, bay leaf, thyme, etc. (Note: the traditional way of doing this is to make a "sachet" of herbs out of cheesecloth and tie it up with a string. This allows you to easily fish it out when you so desire. I never do this, preferring to just throw everything in the pot and strain it out later.) Next, pour COLD water over the whole thing, almost to the top of your pot (leave just a couple inches boiling room). The idea here is to leave the bones in position on the bottom, so make sure the pot is on the stove first and pour GENTLY. Add the red wine from the deglazed roasting pan. Bring the pot to a boil over a high flame. Note that a full pot this size can easily take over an hour to come to a boil on a consumer cooktop. Don't let it boil too intensely, or you may dislodge the bones from their resting place at the bottom. Then, lower the heat to a gentle boil or high simmer. Skim and discard the foam that will collect on top. Now... LEAVE IT ALONE. The three big rules of making stock a do not salt, do not cover, do not stir. The idea is to let the boiling water rise through the bones and break down the proteins in the joints, all the while concentrating the liquid and seasoning it with the other ingredients. You should occasionally skim the foam from the top, but that's it. After about 12-16 hours of this, the stock will be reduced to about 20 percent of its original volume and the bones should be basically clean. That's when it's ready. Pull out the big bones and strain the liquid into a large (preferably stainless steel) bowl. Place in an ice bath to cool rapidly, then in the refridgerator to cool some more. After a few hours, kkim the fat off the top and you've got a classic brown stock! Now, if you place that stock into a saucepan and boil it down some more until it's reduced to a saucey consistency (about 50 percent of its previous volume), you've got a demi glace. I generally do this and freeze the mixture in one cup containers to use as the base for almost every sauce I make. Yummy! Note: this stuff is very rich, so you don't need a lot. If you're usually serving fewer than six people, you may want to freeze in half-cup containers. And that's the whole deal. The process varies a bit for chicken, veggie and fish stocks (which are actually all simpler), but the basic concepts are the same. Happy eating! Steve -- Steve Cohn |
In article >,
Wayne > wrote: > >> How long does such a reduction take? > > > > About 14 hours. > > Is this usually done in one continuum or in several stages? > > Thanks. > The major reducing is done in one stage, but there is usually a step before and after. A classic brown stock is made roughly this way: Take a mix of meatless beef and veal joint bones (like knees, not ribs or marrow cuts) and roast them in a 400 degree oven until amber colored. Remove the bones from the roasting pan and set them aside. Degrease and deglaze the roasting pan with red wine, then pour into small bowl and set aside. Arrange your roasted bones in the bottom of a large (at least 20 quart) stock pot. Spread 6-8 cups of mire poix (roughly chopped mix of carrots, celery and onions) over that. Then add your mix of herbs, such as whole peppercorns, up to a full head of garlic cut in half, parsley, bay leaf, thyme, etc. (Note: the traditional way of doing this is to make a "sachet" of herbs out of cheesecloth and tie it up with a string. This allows you to easily fish it out when you so desire. I never do this, preferring to just throw everything in the pot and strain it out later.) Next, pour COLD water over the whole thing, almost to the top of your pot (leave just a couple inches boiling room). The idea here is to leave the bones in position on the bottom, so make sure the pot is on the stove first and pour GENTLY. Add the red wine from the deglazed roasting pan. Bring the pot to a boil over a high flame. Note that a full pot this size can easily take over an hour to come to a boil on a consumer cooktop. Don't let it boil too intensely, or you may dislodge the bones from their resting place at the bottom. Then, lower the heat to a gentle boil or high simmer. Skim and discard the foam that will collect on top. Now... LEAVE IT ALONE. The three big rules of making stock a do not salt, do not cover, do not stir. The idea is to let the boiling water rise through the bones and break down the proteins in the joints, all the while concentrating the liquid and seasoning it with the other ingredients. You should occasionally skim the foam from the top, but that's it. After about 12-16 hours of this, the stock will be reduced to about 20 percent of its original volume and the bones should be basically clean. That's when it's ready. Pull out the big bones and strain the liquid into a large (preferably stainless steel) bowl. Place in an ice bath to cool rapidly, then in the refridgerator to cool some more. After a few hours, kkim the fat off the top and you've got a classic brown stock! Now, if you place that stock into a saucepan and boil it down some more until it's reduced to a saucey consistency (about 50 percent of its previous volume), you've got a demi glace. I generally do this and freeze the mixture in one cup containers to use as the base for almost every sauce I make. Yummy! Note: this stuff is very rich, so you don't need a lot. If you're usually serving fewer than six people, you may want to freeze in half-cup containers. And that's the whole deal. The process varies a bit for chicken, veggie and fish stocks (which are actually all simpler), but the basic concepts are the same. Happy eating! Steve -- Steve Cohn |
"Steve Cohn" > wrote in message ... > In article >, > Wayne > wrote: > >> >> How long does such a reduction take? >> > >> > About 14 hours. >> >> Is this usually done in one continuum or in several stages? >> >> Thanks. >> > > The major reducing is done in one stage, but there is usually a step > before and after. A classic brown stock is made roughly this way: > > Take a mix of meatless beef and veal joint bones (like knees, not ribs > or marrow cuts) and roast them in a 400 degree oven until amber colored. > Remove the bones from the roasting pan and set them aside. Degrease and > deglaze the roasting pan with red wine, then pour into small bowl and > set aside. > > Arrange your roasted bones in the bottom of a large (at least 20 quart) > stock pot. Spread 6-8 cups of mire poix (roughly chopped mix of carrots, > celery and onions) over that. Then add your mix of herbs, such as whole > peppercorns, up to a full head of garlic cut in half, parsley, bay leaf, > thyme, etc. (Note: the traditional way of doing this is to make a > "sachet" of herbs out of cheesecloth and tie it up with a string. This > allows you to easily fish it out when you so desire. I never do this, > preferring to just throw everything in the pot and strain it out later.) > > Next, pour COLD water over the whole thing, almost to the top of your > pot (leave just a couple inches boiling room). The idea here is to leave > the bones in position on the bottom, so make sure the pot is on the > stove first and pour GENTLY. Add the red wine from the deglazed roasting > pan. > > Bring the pot to a boil over a high flame. Note that a full pot this > size can easily take over an hour to come to a boil on a consumer > cooktop. Don't let it boil too intensely, or you may dislodge the bones > from their resting place at the bottom. Then, lower the heat to a gentle > boil or high simmer. Skim and discard the foam that will collect on top. > > Now... LEAVE IT ALONE. The three big rules of making stock a do not > salt, do not cover, do not stir. The idea is to let the boiling water > rise through the bones and break down the proteins in the joints, all > the while concentrating the liquid and seasoning it with the other > ingredients. You should occasionally skim the foam from the top, but > that's it. > > After about 12-16 hours of this, the stock will be reduced to about 20 > percent of its original volume and the bones should be basically clean. > That's when it's ready. Pull out the big bones and strain the liquid > into a large (preferably stainless steel) bowl. Place in an ice bath to > cool rapidly, then in the refridgerator to cool some more. After a few > hours, kkim the fat off the top and you've got a classic brown stock! > > Now, if you place that stock into a saucepan and boil it down some more > until it's reduced to a saucey consistency (about 50 percent of its > previous volume), you've got a demi glace. I generally do this and > freeze the mixture in one cup containers to use as the base for almost > every sauce I make. Yummy! > > Note: this stuff is very rich, so you don't need a lot. If you're > usually serving fewer than six people, you may want to freeze in > half-cup containers. > > And that's the whole deal. The process varies a bit for chicken, veggie > and fish stocks (which are actually all simpler), but the basic concepts > are the same. > > Happy eating! > > Steve > > -- > Steve Cohn > So, how do you find this kind of time?? Do you start early on a Saturday, or do it in the evening and let it simmer while you sleep? If I could find the time, I don't have enough freezer space, since we only have a little freezer. LOL! It sounds good, though. Dawn |
"Steve Cohn" > wrote in message ... > In article >, > Wayne > wrote: > >> >> How long does such a reduction take? >> > >> > About 14 hours. >> >> Is this usually done in one continuum or in several stages? >> >> Thanks. >> > > The major reducing is done in one stage, but there is usually a step > before and after. A classic brown stock is made roughly this way: > > Take a mix of meatless beef and veal joint bones (like knees, not ribs > or marrow cuts) and roast them in a 400 degree oven until amber colored. > Remove the bones from the roasting pan and set them aside. Degrease and > deglaze the roasting pan with red wine, then pour into small bowl and > set aside. > > Arrange your roasted bones in the bottom of a large (at least 20 quart) > stock pot. Spread 6-8 cups of mire poix (roughly chopped mix of carrots, > celery and onions) over that. Then add your mix of herbs, such as whole > peppercorns, up to a full head of garlic cut in half, parsley, bay leaf, > thyme, etc. (Note: the traditional way of doing this is to make a > "sachet" of herbs out of cheesecloth and tie it up with a string. This > allows you to easily fish it out when you so desire. I never do this, > preferring to just throw everything in the pot and strain it out later.) > > Next, pour COLD water over the whole thing, almost to the top of your > pot (leave just a couple inches boiling room). The idea here is to leave > the bones in position on the bottom, so make sure the pot is on the > stove first and pour GENTLY. Add the red wine from the deglazed roasting > pan. > > Bring the pot to a boil over a high flame. Note that a full pot this > size can easily take over an hour to come to a boil on a consumer > cooktop. Don't let it boil too intensely, or you may dislodge the bones > from their resting place at the bottom. Then, lower the heat to a gentle > boil or high simmer. Skim and discard the foam that will collect on top. > > Now... LEAVE IT ALONE. The three big rules of making stock a do not > salt, do not cover, do not stir. The idea is to let the boiling water > rise through the bones and break down the proteins in the joints, all > the while concentrating the liquid and seasoning it with the other > ingredients. You should occasionally skim the foam from the top, but > that's it. > > After about 12-16 hours of this, the stock will be reduced to about 20 > percent of its original volume and the bones should be basically clean. > That's when it's ready. Pull out the big bones and strain the liquid > into a large (preferably stainless steel) bowl. Place in an ice bath to > cool rapidly, then in the refridgerator to cool some more. After a few > hours, kkim the fat off the top and you've got a classic brown stock! > > Now, if you place that stock into a saucepan and boil it down some more > until it's reduced to a saucey consistency (about 50 percent of its > previous volume), you've got a demi glace. I generally do this and > freeze the mixture in one cup containers to use as the base for almost > every sauce I make. Yummy! > > Note: this stuff is very rich, so you don't need a lot. If you're > usually serving fewer than six people, you may want to freeze in > half-cup containers. > > And that's the whole deal. The process varies a bit for chicken, veggie > and fish stocks (which are actually all simpler), but the basic concepts > are the same. > > Happy eating! > > Steve > > -- > Steve Cohn > So, how do you find this kind of time?? Do you start early on a Saturday, or do it in the evening and let it simmer while you sleep? If I could find the time, I don't have enough freezer space, since we only have a little freezer. LOL! It sounds good, though. Dawn |
"Steve Cohn" > wrote in message ... > In article >, > Wayne > wrote: > >> >> How long does such a reduction take? >> > >> > About 14 hours. >> >> Is this usually done in one continuum or in several stages? >> >> Thanks. >> > > The major reducing is done in one stage, but there is usually a step > before and after. A classic brown stock is made roughly this way: > > Take a mix of meatless beef and veal joint bones (like knees, not ribs > or marrow cuts) and roast them in a 400 degree oven until amber colored. > Remove the bones from the roasting pan and set them aside. Degrease and > deglaze the roasting pan with red wine, then pour into small bowl and > set aside. > > Arrange your roasted bones in the bottom of a large (at least 20 quart) > stock pot. Spread 6-8 cups of mire poix (roughly chopped mix of carrots, > celery and onions) over that. Then add your mix of herbs, such as whole > peppercorns, up to a full head of garlic cut in half, parsley, bay leaf, > thyme, etc. (Note: the traditional way of doing this is to make a > "sachet" of herbs out of cheesecloth and tie it up with a string. This > allows you to easily fish it out when you so desire. I never do this, > preferring to just throw everything in the pot and strain it out later.) > > Next, pour COLD water over the whole thing, almost to the top of your > pot (leave just a couple inches boiling room). The idea here is to leave > the bones in position on the bottom, so make sure the pot is on the > stove first and pour GENTLY. Add the red wine from the deglazed roasting > pan. > > Bring the pot to a boil over a high flame. Note that a full pot this > size can easily take over an hour to come to a boil on a consumer > cooktop. Don't let it boil too intensely, or you may dislodge the bones > from their resting place at the bottom. Then, lower the heat to a gentle > boil or high simmer. Skim and discard the foam that will collect on top. > > Now... LEAVE IT ALONE. The three big rules of making stock a do not > salt, do not cover, do not stir. The idea is to let the boiling water > rise through the bones and break down the proteins in the joints, all > the while concentrating the liquid and seasoning it with the other > ingredients. You should occasionally skim the foam from the top, but > that's it. > > After about 12-16 hours of this, the stock will be reduced to about 20 > percent of its original volume and the bones should be basically clean. > That's when it's ready. Pull out the big bones and strain the liquid > into a large (preferably stainless steel) bowl. Place in an ice bath to > cool rapidly, then in the refridgerator to cool some more. After a few > hours, kkim the fat off the top and you've got a classic brown stock! > > Now, if you place that stock into a saucepan and boil it down some more > until it's reduced to a saucey consistency (about 50 percent of its > previous volume), you've got a demi glace. I generally do this and > freeze the mixture in one cup containers to use as the base for almost > every sauce I make. Yummy! > > Note: this stuff is very rich, so you don't need a lot. If you're > usually serving fewer than six people, you may want to freeze in > half-cup containers. > > And that's the whole deal. The process varies a bit for chicken, veggie > and fish stocks (which are actually all simpler), but the basic concepts > are the same. > > Happy eating! > > Steve > > -- > Steve Cohn > So, how do you find this kind of time?? Do you start early on a Saturday, or do it in the evening and let it simmer while you sleep? If I could find the time, I don't have enough freezer space, since we only have a little freezer. LOL! It sounds good, though. Dawn |
In article >,
"DawnK" > wrote: > > "Steve Cohn" > wrote in message > ... > > In article >, > > Wayne > wrote: > > > >> >> How long does such a reduction take? > >> > > >> > About 14 hours. > >> > >> Is this usually done in one continuum or in several stages? > >> > >> Thanks. > >> > > > > The major reducing is done in one stage, but there is usually a step > > before and after. A classic brown stock is made roughly this way: > > > > Take a mix of meatless beef and veal joint bones (like knees, not ribs > > or marrow cuts) and roast them in a 400 degree oven until amber colored. > > Remove the bones from the roasting pan and set them aside. Degrease and > > deglaze the roasting pan with red wine, then pour into small bowl and > > set aside. > > > > Arrange your roasted bones in the bottom of a large (at least 20 quart) > > stock pot. Spread 6-8 cups of mire poix (roughly chopped mix of carrots, > > celery and onions) over that. Then add your mix of herbs, such as whole > > peppercorns, up to a full head of garlic cut in half, parsley, bay leaf, > > thyme, etc. (Note: the traditional way of doing this is to make a > > "sachet" of herbs out of cheesecloth and tie it up with a string. This > > allows you to easily fish it out when you so desire. I never do this, > > preferring to just throw everything in the pot and strain it out later.) > > > > Next, pour COLD water over the whole thing, almost to the top of your > > pot (leave just a couple inches boiling room). The idea here is to leave > > the bones in position on the bottom, so make sure the pot is on the > > stove first and pour GENTLY. Add the red wine from the deglazed roasting > > pan. > > > > Bring the pot to a boil over a high flame. Note that a full pot this > > size can easily take over an hour to come to a boil on a consumer > > cooktop. Don't let it boil too intensely, or you may dislodge the bones > > from their resting place at the bottom. Then, lower the heat to a gentle > > boil or high simmer. Skim and discard the foam that will collect on top. > > > > Now... LEAVE IT ALONE. The three big rules of making stock a do not > > salt, do not cover, do not stir. The idea is to let the boiling water > > rise through the bones and break down the proteins in the joints, all > > the while concentrating the liquid and seasoning it with the other > > ingredients. You should occasionally skim the foam from the top, but > > that's it. > > > > After about 12-16 hours of this, the stock will be reduced to about 20 > > percent of its original volume and the bones should be basically clean. > > That's when it's ready. Pull out the big bones and strain the liquid > > into a large (preferably stainless steel) bowl. Place in an ice bath to > > cool rapidly, then in the refridgerator to cool some more. After a few > > hours, kkim the fat off the top and you've got a classic brown stock! > > > > Now, if you place that stock into a saucepan and boil it down some more > > until it's reduced to a saucey consistency (about 50 percent of its > > previous volume), you've got a demi glace. I generally do this and > > freeze the mixture in one cup containers to use as the base for almost > > every sauce I make. Yummy! > > > > Note: this stuff is very rich, so you don't need a lot. If you're > > usually serving fewer than six people, you may want to freeze in > > half-cup containers. > > > > And that's the whole deal. The process varies a bit for chicken, veggie > > and fish stocks (which are actually all simpler), but the basic concepts > > are the same. > > > > Happy eating! > > > > Steve > > > > -- > > Steve Cohn > > > > So, how do you find this kind of time?? Do you start early on a Saturday, > or do it in the evening and let it simmer while you sleep? If I could find > the time, I don't have enough freezer space, since we only have a little > freezer. LOL! It sounds good, though. > > Dawn Actually, that's exactly it... I either have it going all day on a Saturday, or start it on a weekday evening and let it simmer overnight. The latter is how it's done in most restaurants. My freezer is small too, but this stuff really doesn't take up much space if stored in stackable containers. Since each pot only yields about 6 cups of demi glace, even if you're making a couple different kinds, the most you're likely to have in your freezer at once is 12 cups. That's about the size of a six pack. For those not willing to invest the time and expense, I've found that this is the next best thing: http://www.morethangourmet.com/ Best, Steve -- Steve Cohn |
In article >,
"DawnK" > wrote: > > "Steve Cohn" > wrote in message > ... > > In article >, > > Wayne > wrote: > > > >> >> How long does such a reduction take? > >> > > >> > About 14 hours. > >> > >> Is this usually done in one continuum or in several stages? > >> > >> Thanks. > >> > > > > The major reducing is done in one stage, but there is usually a step > > before and after. A classic brown stock is made roughly this way: > > > > Take a mix of meatless beef and veal joint bones (like knees, not ribs > > or marrow cuts) and roast them in a 400 degree oven until amber colored. > > Remove the bones from the roasting pan and set them aside. Degrease and > > deglaze the roasting pan with red wine, then pour into small bowl and > > set aside. > > > > Arrange your roasted bones in the bottom of a large (at least 20 quart) > > stock pot. Spread 6-8 cups of mire poix (roughly chopped mix of carrots, > > celery and onions) over that. Then add your mix of herbs, such as whole > > peppercorns, up to a full head of garlic cut in half, parsley, bay leaf, > > thyme, etc. (Note: the traditional way of doing this is to make a > > "sachet" of herbs out of cheesecloth and tie it up with a string. This > > allows you to easily fish it out when you so desire. I never do this, > > preferring to just throw everything in the pot and strain it out later.) > > > > Next, pour COLD water over the whole thing, almost to the top of your > > pot (leave just a couple inches boiling room). The idea here is to leave > > the bones in position on the bottom, so make sure the pot is on the > > stove first and pour GENTLY. Add the red wine from the deglazed roasting > > pan. > > > > Bring the pot to a boil over a high flame. Note that a full pot this > > size can easily take over an hour to come to a boil on a consumer > > cooktop. Don't let it boil too intensely, or you may dislodge the bones > > from their resting place at the bottom. Then, lower the heat to a gentle > > boil or high simmer. Skim and discard the foam that will collect on top. > > > > Now... LEAVE IT ALONE. The three big rules of making stock a do not > > salt, do not cover, do not stir. The idea is to let the boiling water > > rise through the bones and break down the proteins in the joints, all > > the while concentrating the liquid and seasoning it with the other > > ingredients. You should occasionally skim the foam from the top, but > > that's it. > > > > After about 12-16 hours of this, the stock will be reduced to about 20 > > percent of its original volume and the bones should be basically clean. > > That's when it's ready. Pull out the big bones and strain the liquid > > into a large (preferably stainless steel) bowl. Place in an ice bath to > > cool rapidly, then in the refridgerator to cool some more. After a few > > hours, kkim the fat off the top and you've got a classic brown stock! > > > > Now, if you place that stock into a saucepan and boil it down some more > > until it's reduced to a saucey consistency (about 50 percent of its > > previous volume), you've got a demi glace. I generally do this and > > freeze the mixture in one cup containers to use as the base for almost > > every sauce I make. Yummy! > > > > Note: this stuff is very rich, so you don't need a lot. If you're > > usually serving fewer than six people, you may want to freeze in > > half-cup containers. > > > > And that's the whole deal. The process varies a bit for chicken, veggie > > and fish stocks (which are actually all simpler), but the basic concepts > > are the same. > > > > Happy eating! > > > > Steve > > > > -- > > Steve Cohn > > > > So, how do you find this kind of time?? Do you start early on a Saturday, > or do it in the evening and let it simmer while you sleep? If I could find > the time, I don't have enough freezer space, since we only have a little > freezer. LOL! It sounds good, though. > > Dawn Actually, that's exactly it... I either have it going all day on a Saturday, or start it on a weekday evening and let it simmer overnight. The latter is how it's done in most restaurants. My freezer is small too, but this stuff really doesn't take up much space if stored in stackable containers. Since each pot only yields about 6 cups of demi glace, even if you're making a couple different kinds, the most you're likely to have in your freezer at once is 12 cups. That's about the size of a six pack. For those not willing to invest the time and expense, I've found that this is the next best thing: http://www.morethangourmet.com/ Best, Steve -- Steve Cohn |
In article >,
"DawnK" > wrote: > > "Steve Cohn" > wrote in message > ... > > In article >, > > Wayne > wrote: > > > >> >> How long does such a reduction take? > >> > > >> > About 14 hours. > >> > >> Is this usually done in one continuum or in several stages? > >> > >> Thanks. > >> > > > > The major reducing is done in one stage, but there is usually a step > > before and after. A classic brown stock is made roughly this way: > > > > Take a mix of meatless beef and veal joint bones (like knees, not ribs > > or marrow cuts) and roast them in a 400 degree oven until amber colored. > > Remove the bones from the roasting pan and set them aside. Degrease and > > deglaze the roasting pan with red wine, then pour into small bowl and > > set aside. > > > > Arrange your roasted bones in the bottom of a large (at least 20 quart) > > stock pot. Spread 6-8 cups of mire poix (roughly chopped mix of carrots, > > celery and onions) over that. Then add your mix of herbs, such as whole > > peppercorns, up to a full head of garlic cut in half, parsley, bay leaf, > > thyme, etc. (Note: the traditional way of doing this is to make a > > "sachet" of herbs out of cheesecloth and tie it up with a string. This > > allows you to easily fish it out when you so desire. I never do this, > > preferring to just throw everything in the pot and strain it out later.) > > > > Next, pour COLD water over the whole thing, almost to the top of your > > pot (leave just a couple inches boiling room). The idea here is to leave > > the bones in position on the bottom, so make sure the pot is on the > > stove first and pour GENTLY. Add the red wine from the deglazed roasting > > pan. > > > > Bring the pot to a boil over a high flame. Note that a full pot this > > size can easily take over an hour to come to a boil on a consumer > > cooktop. Don't let it boil too intensely, or you may dislodge the bones > > from their resting place at the bottom. Then, lower the heat to a gentle > > boil or high simmer. Skim and discard the foam that will collect on top. > > > > Now... LEAVE IT ALONE. The three big rules of making stock a do not > > salt, do not cover, do not stir. The idea is to let the boiling water > > rise through the bones and break down the proteins in the joints, all > > the while concentrating the liquid and seasoning it with the other > > ingredients. You should occasionally skim the foam from the top, but > > that's it. > > > > After about 12-16 hours of this, the stock will be reduced to about 20 > > percent of its original volume and the bones should be basically clean. > > That's when it's ready. Pull out the big bones and strain the liquid > > into a large (preferably stainless steel) bowl. Place in an ice bath to > > cool rapidly, then in the refridgerator to cool some more. After a few > > hours, kkim the fat off the top and you've got a classic brown stock! > > > > Now, if you place that stock into a saucepan and boil it down some more > > until it's reduced to a saucey consistency (about 50 percent of its > > previous volume), you've got a demi glace. I generally do this and > > freeze the mixture in one cup containers to use as the base for almost > > every sauce I make. Yummy! > > > > Note: this stuff is very rich, so you don't need a lot. If you're > > usually serving fewer than six people, you may want to freeze in > > half-cup containers. > > > > And that's the whole deal. The process varies a bit for chicken, veggie > > and fish stocks (which are actually all simpler), but the basic concepts > > are the same. > > > > Happy eating! > > > > Steve > > > > -- > > Steve Cohn > > > > So, how do you find this kind of time?? Do you start early on a Saturday, > or do it in the evening and let it simmer while you sleep? If I could find > the time, I don't have enough freezer space, since we only have a little > freezer. LOL! It sounds good, though. > > Dawn Actually, that's exactly it... I either have it going all day on a Saturday, or start it on a weekday evening and let it simmer overnight. The latter is how it's done in most restaurants. My freezer is small too, but this stuff really doesn't take up much space if stored in stackable containers. Since each pot only yields about 6 cups of demi glace, even if you're making a couple different kinds, the most you're likely to have in your freezer at once is 12 cups. That's about the size of a six pack. For those not willing to invest the time and expense, I've found that this is the next best thing: http://www.morethangourmet.com/ Best, Steve -- Steve Cohn |
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On Thu, 16 Sep 2004 19:22:09 -0500, Joe Doe >
wrote: >In article > , > "Peter Aitken" > wrote: > >> "B.Server" > wrote in message > >> > Personally I have never figured out the utility of one in a home >> > kitchen. The 5-7 times a year that I make stock, adding water a >> > gallon at a time is not much trouble. What is a burden is moving the >> > hot, full, stockpot off the stove to cool and strain it. The filler >> > is not much help for that. >> >> I agree - a pot filler seems like a gadget with little real utility in the >> home kitchen. It's the emptying that is a pain! > > > > >Some manufacturers sell stock pots with drain valves. > >See for example: >http://www.acemart.com/merchant.mv?S...M&Product_Code >=VOL68661&Category_Code=G8-3-2 > >or > > >http://tinyurl.com/6h5ss > >I think some howe brew stores may sell smaller versions of these pots. >I believe the faucets for these pots are sold individually by Vollrath >etc. so an enterprising person could rig one up on pot that is sized >appropriately for a home user. > >Roland Indeed. However, the drain valves are located (logically) at the very bottom of the pot. In the bottom of the stock will be found slush from long cooked vegetables, agglutinated protein from the meat, and glop beyond description. In short, either the valve will be hopelessly stopped up (most likely) or the effluent will need further straining. Neither is a happy thought. |
On Thu, 16 Sep 2004 19:22:09 -0500, Joe Doe >
wrote: >In article > , > "Peter Aitken" > wrote: > >> "B.Server" > wrote in message > >> > Personally I have never figured out the utility of one in a home >> > kitchen. The 5-7 times a year that I make stock, adding water a >> > gallon at a time is not much trouble. What is a burden is moving the >> > hot, full, stockpot off the stove to cool and strain it. The filler >> > is not much help for that. >> >> I agree - a pot filler seems like a gadget with little real utility in the >> home kitchen. It's the emptying that is a pain! > > > > >Some manufacturers sell stock pots with drain valves. > >See for example: >http://www.acemart.com/merchant.mv?S...M&Product_Code >=VOL68661&Category_Code=G8-3-2 > >or > > >http://tinyurl.com/6h5ss > >I think some howe brew stores may sell smaller versions of these pots. >I believe the faucets for these pots are sold individually by Vollrath >etc. so an enterprising person could rig one up on pot that is sized >appropriately for a home user. > >Roland Indeed. However, the drain valves are located (logically) at the very bottom of the pot. In the bottom of the stock will be found slush from long cooked vegetables, agglutinated protein from the meat, and glop beyond description. In short, either the valve will be hopelessly stopped up (most likely) or the effluent will need further straining. Neither is a happy thought. |
In article >,
B.Server > wrote: > >Some manufacturers sell stock pots with drain valves. > > > >See for example: > >http://www.acemart.com/merchant.mv?S...M&Product_Code > >=VOL68661&Category_Code=G8-3-2 > > > >or > > > > > >http://tinyurl.com/6h5ss > > > >I think some howe brew stores may sell smaller versions of these pots. > >I believe the faucets for these pots are sold individually by Vollrath > >etc. so an enterprising person could rig one up on pot that is sized > >appropriately for a home user. > > > >Roland > > Indeed. However, the drain valves are located (logically) at the very > bottom of the pot. In the bottom of the stock will be found slush > from long cooked vegetables, agglutinated protein from the meat, and > glop beyond description. In short, either the valve will be > hopelessly stopped up (most likely) or the effluent will need further > straining. Neither is a happy thought. I agree this is a potential problem but I think it is less serious than you do. My link was to Acemart. Since they are a restaurant supply store I presume restauranteurs must be using this regularly. This looks like an item that is in inventory in almost all restaurant supply stores so if the problems you describe were insurmountable real world problems I doubt they would stock and sell them. Some sites I visited said the tap in some model disassemble easily for easy cleaning. I suspect it is a valve that is designed not to stop up. I do not think opening a tap to a container capped with a chinois is that much of a challenge. Roland |
In article >,
B.Server > wrote: > >Some manufacturers sell stock pots with drain valves. > > > >See for example: > >http://www.acemart.com/merchant.mv?S...M&Product_Code > >=VOL68661&Category_Code=G8-3-2 > > > >or > > > > > >http://tinyurl.com/6h5ss > > > >I think some howe brew stores may sell smaller versions of these pots. > >I believe the faucets for these pots are sold individually by Vollrath > >etc. so an enterprising person could rig one up on pot that is sized > >appropriately for a home user. > > > >Roland > > Indeed. However, the drain valves are located (logically) at the very > bottom of the pot. In the bottom of the stock will be found slush > from long cooked vegetables, agglutinated protein from the meat, and > glop beyond description. In short, either the valve will be > hopelessly stopped up (most likely) or the effluent will need further > straining. Neither is a happy thought. I agree this is a potential problem but I think it is less serious than you do. My link was to Acemart. Since they are a restaurant supply store I presume restauranteurs must be using this regularly. This looks like an item that is in inventory in almost all restaurant supply stores so if the problems you describe were insurmountable real world problems I doubt they would stock and sell them. Some sites I visited said the tap in some model disassemble easily for easy cleaning. I suspect it is a valve that is designed not to stop up. I do not think opening a tap to a container capped with a chinois is that much of a challenge. Roland |
In article >,
B.Server > wrote: > >Some manufacturers sell stock pots with drain valves. > > > >See for example: > >http://www.acemart.com/merchant.mv?S...M&Product_Code > >=VOL68661&Category_Code=G8-3-2 > > > >or > > > > > >http://tinyurl.com/6h5ss > > > >I think some howe brew stores may sell smaller versions of these pots. > >I believe the faucets for these pots are sold individually by Vollrath > >etc. so an enterprising person could rig one up on pot that is sized > >appropriately for a home user. > > > >Roland > > Indeed. However, the drain valves are located (logically) at the very > bottom of the pot. In the bottom of the stock will be found slush > from long cooked vegetables, agglutinated protein from the meat, and > glop beyond description. In short, either the valve will be > hopelessly stopped up (most likely) or the effluent will need further > straining. Neither is a happy thought. I agree this is a potential problem but I think it is less serious than you do. My link was to Acemart. Since they are a restaurant supply store I presume restauranteurs must be using this regularly. This looks like an item that is in inventory in almost all restaurant supply stores so if the problems you describe were insurmountable real world problems I doubt they would stock and sell them. Some sites I visited said the tap in some model disassemble easily for easy cleaning. I suspect it is a valve that is designed not to stop up. I do not think opening a tap to a container capped with a chinois is that much of a challenge. Roland |
>And that's the whole deal. The process varies a bit for chicken, veggie >and fish stocks (which are actually all simpler), but the basic concepts >are the same. Steve, Thank you for the time you've taken in typing up this wonderful explaination! If I may, though ... what are the 'variations' for your chicken, veggie and fish stocks? TIA Malcolm |
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