On Sat, 30 Nov 2019 07:47:25 -0000, "Ophelia"
> wrote:

>
>Gary wrote:
>
>Stock
>
>> Yes. For best results, simmer a stock for 24 hours. I use a
>> crockpot to make it easier. Don't have to watch over it.
>
>On low? Lid on?

My gas stove has a simmer burner (right rear), no need to watch over
it... however I often use larger pots so I increase the flame
accordingly to maintain a low simmer, and I can add ingredients and
increase the heat long enough to bring it back to a low simmer
quickly. I found all crock pots much too tiny and weakly heated for
going through the trouble of making stock. I consider crock pots toys
r us cooking. The only thing my crock pot did well was steel cut oats
(pin oats), didn't need to onstantly stir. My usual stock pot is an
18 quart PIAZZA, I have much larger but I found by the time I remove
the solids the 18 quart pot produces a good 12 quarts of stock, which
for home use is a proper amount for one kind of stock. I don't lift
the pot to pour out the stock, not because I can't but that's
dangerous, and would actually be stupid , I use a 2 cup ladle for
the liquid and a skimmer for the solids. For me picking over the
solids becomes a cook's treat.