/ck/ - Food & Cooking

>>19984770
Thank you friend. I am using this opportunity to remember things that I would have liked to improve on and give a quality thread to the /c/oo/k/ing community. In my experience, I have found that consistency of technique is critical to consistency of outcome. I am trying to journal my experiences to remember them so that I can improve, not to beat myself down. It was a quality meal, I just want to improve for my own sake.

So in this picture, we see that the bird and vegetables have been put into the stock pot. Because the breast plate was intact, the carcass is too tall, which provoked me to put more water in to completely cover the bird. This was a terrible mistake because it caused an overflow which increased clean up time. I think that if I remove the collagen plate, I may be able to lower the water line. I also have been practicing with this new stove and I think 2.5 on the burner will produce a gentle simmer without creating a giant mess.

I don’t remember how long I boiled the carcass for. It was probably over an hour. Does anyone have any experience with making a broth? How long should I boil this for?

I remember pulling the bird out and separating the meat after it had slightly cooled and then putting it back in. I will probably do the same. I’m not sure if that is an unnecessary step or not. I also took the wings out and then ate them and then put the bones back in. I’m not sure if I should do that again, or leave more meat to boil.

>>19934091
>>19934127
Pic related