On May 5, 6:34*pm, Brooklyn1 <Gravesend1> wrote:
=
> I don't saute for veggie stock, I don't see the purpose. Don't forget
> to add a turnip, and a potato too. *I always strain out all the
> veggies but then I eat them, cook's treat. *There is no limit what can
> go into stock.


I'm asking you personally Brooklyn, because you know everything and
seem to be a helpful guy - when making a stock (which I will do for
the first time soon, although I've made many broths), how much water
goes in with the veggies or bones or boned flesh being used? Is it
just to cover, or do you know of a certain ratio. I want the stock to
be thick, if possible so thick that water might need to be added when
used for individual dishes. Anyway, simple question, maybe a stupid
one too, but how much water should one use to make a stock, and does
it vary according to whether it's a chicken or turkey or just a veggie
stock? I'll put in veggies of my own choice, I know what's good in
there - my question is merely about the water to food ratio.

Thanks,
TJ