On Sun 23 Nov 2008 03:56:54p, notbob told us...

> On 2008-11-23, Wayne Boatwright > wrote:
>
>> I think you’ll find it’s wonderful for making stock, nb, especially if
>> you’re including bones in the mix. It really pulls the flavor out of
>> them.
>
> I wondered about it. Do you cover meat in water? Do you finish up the
> stock with a low simmer to scrape off scum?
>
> nb

Yes, I do cover it, just as I would in a stock pot. Actually, I bring it
to a first boil before putting on the lid, them skim off the scum. After
all the cooking is done there usually isn’t any skum.

Don’t forget the bones.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Date: Sunday, 11(XI)/23(XXIII)/08(MMVIII)
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