In article >,
Je?us > wrote:

> >It is usually time consuming to make the base stock, unless you use a
> >pressure cooker.<g> Then it only takes about an hour and you can go do
> >something else while it's cooking.
>
> I make my own stocks - always have a good supply of chicken stock on
> hand, also have a good amount of venison stock at the moment, and so
> haven't bothered making a new batch of beef stock. So, making soup is
> even easier for me - just as long as I want a chicken or beef/venison
> stock, that is
>
> >Depends somewhat tho'. If it's beef or pork, my personal preference is
> >to prepare the base the day ahead of time so I can refrigerate it over
> >night for proper defatting.
>
> Yeah, I always refrigerate mine overnight, to skim off the excess fat.

But veggie or seafood stocks don't require that as they are fat free.
Shrimp shell stock or asparagus stem stock can be used right away.

>
> >The process is still very simple. And it freezes or cans well.
> >
> >
> >I have pics. ;-)
>
> Post away

Ok, tinypic just became too much of a pain in the ass to use. They are
asking for those idiotic text codes that are almost unreadable, and a
popup ad is blocking the codes so I can't see them, and I can't close
the mf'er...

So here is a quick picasa stock series!:

<http://picasaweb.google.com/OMPOmelet/MakingStock#>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine