Home |
Search |
Today's Posts |
![]() |
|
Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
![]()
Matthew L. Martin wrote:
> Leonard Lehew wrote: > >> >> Ham is not the same as a flavoring agent as plain pork. I often use >> ham hock to flavor vegetables and soups. When I use the term, >> stock, >> I mean the liquid produced by several hours of simmering bones of >> some type of meat along with aromatic vegetables and herbs. How do >> you make your ham stock? >> > > I typically use a 1 pound ham hock, medium onion, large carrot, > stalk > of celery and a dozen or so whole peppercorns in about 6 quarts of > water. Bring to a boil, skim off the top, cover and simmer for at > least four hours, sometimes overnight. I try to reduce it to 4 > quarts > before using it. > If it simmered for a short period of time (4-6 hours) and I need to > use it, I will fish out the hock and take the meat off the bones for > later introduction into the finished soup. If it simmered overnight, > the remaining meat has the flavor of cardboard, but the stock is > much > better for it. > I might do the same thing (more or less) in a pressure cooker. It seems to bring out more flavor in a shorter time, but it still takes hours of simmering to reduce the stock...maybe I'm not gaining anything by using the pressure cooker? Oh well, my Grandmother taught me this way, so it's a family tradition. BOB |
|
|||
|
|||
![]()
cl > wrote:
> wrote: > > Nick > wrote: > > [] > > > >> POSTer "properly" KILL-FILED because it is a rude, crude, uncouth > > > >> lout! > > > Oh no, Nick killfiled nick! Will this cause a wierd spiral of events? > Oh, no! I can't see myself! I must be usin' the wrong eye! -- Nick. To send your support to Any of Our Troops in Harm's Way, go to: http://anysoldier.com/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
|
|||
|
|||
![]() Dave Bugg wrote: > > wrote: > > > Oh, no! I can't see myself! I must be usin' the wrong eye! > > Ya put the eyepatch on the wrong side again :-) Maybe he put it on his one eyed snake. -CAL |
|
|||
|
|||
![]() Dave Bugg wrote: > > wrote: > > > Oh, no! I can't see myself! I must be usin' the wrong eye! > > Ya put the eyepatch on the wrong side again :-) Maybe he put it on his one eyed snake. -CAL |
|
|||
|
|||
![]()
cl > wrote:
> Dave Bugg wrote: > > > > wrote: > > > > > Oh, no! I can't see myself! I must be usin' the wrong eye! > > > > Ya put the eyepatch on the wrong side again :-) > > Maybe he put it on his one eyed snake. > That would need an ay-ay-ay patch! You' bad, CAL! ;-D -- Nick. To send your support to Any of Our Troops in Harm's Way, go to: http://anysoldier.com/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
poaching in oil? | General Cooking | |||
Oil Poaching | General Cooking | |||
poaching chicken | General Cooking | |||
Poaching eggs | General Cooking | |||
Poaching Ribs | Barbecue |