On 10 Sep 2006 05:40:20 -0700, " >
wrote:

>
>Mark Thorson wrote:
>> Michael \"Dog3\" Lonergan wrote:
>> > Is there any reason the unused portion could not be frozen?
>>
>> Inconvenience. Room in the freezer.
>> Need to thaw before next use.
>> General orneriness.
>
>You're so cute when you're ornery, Mark.
>
>I use a pressure cooker to make stock. I generally give it about 20-30
>minutes, and that's about the time I need to clean the kitchen after I
>make dinner, so it autoclaves while I do dishes. Saves me time, and I
>honestly can't tell the difference between pressure-cooked stock and
>long-slow-simmered stock.

Ditto for me. I make all of my stocks in the PC.

>I like the ice cube idea, but I have some freezer real estate issues,
>too. I generally put up 2-cup containers of stock and microwave the
>frozen chunks to liquidy goodness before I toss them into stuff.

I've also used yogurt cups. I'd put in 8 oz o' stock, freeze, pop 'em
out of the ups, plop 'em in a bag, back in the freezer. Perfect 8 oz
portions. If I reduce the stock significantly, I do the ice cube tray
thang.

TammyM