/ck/ - Food & Cooking

>>4101902
Oh fuck off. I'm not some noob cook who's never made stock before. I used to be a professional, and am a master baker, so cooking is far from new to me.
That said, here is a pic (although it's not a great pic, since I was using my phone) of my finished stock, MADE IN THE CROCKPOT, after the first straining through a mesh sieve to get the bulk out. It turned out gorgeous. Golden, clear, and neither fishy NOR bitter. Sorry you can't think outside the box, dude. It's too bad you spent so much money getting ripped off by your culinary school, because you didn't learn shit.
Anyway, I can't wait to use it. There's plenty there for at least a bisque and another dish. I love it when a plan works out.