Looking for ideas/help/advice. After all the holiday meals i ended up with smoked turkey carcass, honey baked ham bone, and some veal shank bones (with and without meat).
Ive never made stock or broth before. Should i combine all my meat together with some aromatics? Or should i do separate stocks? Would all those meats in one stock make for a weird taste?
Also need some advice technique. Should i do one initial boil then dump the liquid as a rinse? Or is it better to constantly skim the liquid?
Planning to use it for soups and other dishes . Braises, rice, veg etc
Im working with a big 8+ gallon pot i use to brew beer in. It has a thermometer, false bottom, and a filtered spigot.
[link] [comments]
0 Kommentarer:
Post a Comment