"Omelet" > wrote
>
> To me, cooking stock too long would involve boiling all the water off.
> ;-)

I've read that as long as you aren't using vegetables, which can become
bitter, you can pretty much leave it on as long as you want--on very low
heat, of course, what I call the "two-bubble simmer."

>
> I pressure cook stock. It's more effiecient.

I am not attracted to pressure cookers.