In article >, "cybercat" >
wrote:

> "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.

It's faster. MUCH faster.
Saves me money on electric bills.

And it works.
--
Peace, Om

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