On Saturday, November 30, 2019 at 4:40:28 PM UTC-5, Sheldon wrote:
> 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.

I do steel cut oats often stove top. They only need stirring about 3 times in the hour it takes to cook them.