Some day I hope to be a bouillonaire
Nice. In my house we refer to saving scraps as investing in the stock market.
Which reminds me … I have to revive my stocks because they’re currently frozen.
I’ve never managed to make decent stock. Every stock I made simply forced me to evacuate my bowels. Tasty, licoricey, faintly sweet, a little fatty. I’m not sure what I did wrong. Do broccoli skins, carrots, cabbage, chicken bones, or tomatoes have a laxative effect or something when pressure cooked?
Do you put them in the oven first? I feel that makes a big difference for me
I roast the bones, but not the veggies. The veggies I fry briefly in the pot before I cook.
Roast the bones.
I wouldn’t use cruciform veggies in stock - they’re already a gas engine for humans, who knows what they do in stock (my guess is make it bitter).
Start simple - my chicken stock is little more than just a chicken carcass in water. If I have some onions or carrots, I’ll throw that in, maybe a bay leaf. It comes out nice and brownish, concentrated enough that I usually have to thin it with water (I use a pressure cooker or instant pot).
I’m totally lost… should I sell Palantir or not?
20 chips on black rock and let it ride
They had Better Than Bouillon on sale at my grocery store the other day, so I stocked up
