/ck/ - Food & Cooking

>>5374681
>1 (14 ounce) package Bite Size Meatballs, thawed
ya blew it

>>5038894
>anyone who feeds you that country x tier crap has an opinion that can safely be ignored. the only places whose wine should be actively avoided are California and new Zealand.

>anyone who feeds you that country x tier crap has an opinion that can safely be ignored.

>the only places whose wine should be actively avoided are California and new Zealand.

>opinion that can safely be ignored.


oh god. 5 stars anon 5 stars

>roast 2 chickens
>pick them clean
>use all dat meat for chicken salad or other dope shit
>save skin in bowl
>roast the carcasses until the bones are brittle and brown
>meanwhile all the mirepoix, holy trinity, or whatever fucking veggies
>combine the veg, desecrated chickens and skin, and water
>dont measure because measuring is for bakers and faggots, just enough water to cover everything nicely
>reduce gentle for a few hours until just right.
>chill
>skim
>hold some for cooking, freeze some for a rainy day
>some in freezer bags for soups
>some "stock pucks" for sauces and shit.

>>4390503
>>4392705
>>4392762

I guess i underestimated the autistic tendencies of you dipshits.

for the chuckleheads that need some extra clarification, i was using leftover chocolate that had not been used in the fountain, or even fully prepped for the fountain. given all the nasty stuff i had to say about those things, i did not think a reasonable person would need this clarification, but here we are

>full retard
indeed

>measuring

>>4077249
dude just buy a chicken. a frozen chicken. or turkey this time of year, they are about to get real cheap.

or buy a couple of those rotisserie chickens grocery stores sell. they actually make a fine stock.

most of my stock comes from whole frozen chickens i buy in 2 backs. roast the chicken, pick the meat off for soup/salad/lunch meat, then roast the carcasses and we stock now.

also OP:

easy on the boil. a light simmer is fine. really the lighter the better. i have made plenty of speed stock by boiling aggressively, and it can work out ok, but ideally you want to take your time and keep the heat pretty low.

>the feel when making stock in a 200 gallon tilt skillet.

The feel when i have actually had breaded and fried soup