In article >,
"Bob (this one)" > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > "Bob (this one)" > wrote:
> >
> >
> >>OmManiPadmeOmelet wrote:
> >>
> >>
> >>> "Bob (this one)" > wrote:
> >>>
> >>>
> >>>>Janet Bostwick wrote:
> >>>>
> >>>>
> >>>>>"Bob (this one)" > wrote
> >>
> >>>>>snip handling of chicken stock
> >>>>>
> >>>>>
> >>>>>>One way to handle it. Or reduce it to a heavy gel and just store in the
> >>>>>>fridge. Lasts for months that way. Concentrated.
> >>>>>
> >>>>>Really? I didn't know that. I thought it would go bad.
> >>>>
> >>>>It's reduced to a dense gel, kinda like a gelid fudge, and kept in a
> >>>>covered container. A gallon of stock becomes maybe a cup or a cup and a
> >>>>half of concentrate.
> >>>
> >>>Now yer talkin' Demi-glace? (hope I spelled that right)
> >>
> >>No. Demi-glace is a bit more complicated than this - it's a sauce and
> >>stock combination that's reduced. This is just a reduced stock.
> >
> > Ok, educate me please. ;-)
> > I thought it was just a super reduced stock.
>
> It's an Espagnole sauce mixed with an equal volume of stock and reduced
> to half - to the original volume of the Espagnole.
> <http://www.ochef.com/466.htm>
>
> Alternate Espagnole:
> <http://www.epicurious.com/recipes/recipe_views/views/231202>

Bookmarked! Sounds delish'.

>
> > Thanks!
>
> Keep the change.

;-)

> >
> > I've honestly never tried to make a seafood or fish stock.
>
> Takes maybe 1/2 hour to make. Not as forceful as a good beef or game
> stock, but it has its uses.
>
> Pastorio

I've considered using various crustacean shells (shrimp, crab and
lobster) but I know some folks use fish heads.

I buy seafood broth to make seafood and clam chowders, but there is a
lot of salt in it.

How do _you_ make a seafood/fish stock?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson