>And that's the whole deal. The process varies a bit for chicken, veggie
>and fish stocks (which are actually all simpler), but the basic concepts
>are the same.

Steve,

Thank you for the time you've taken in typing up this wonderful
explaination! If I may, though ... what are the 'variations' for your
chicken, veggie and fish stocks?

TIA
Malcolm

>And that's the whole deal. The process varies a bit for chicken, veggie
>and fish stocks (which are actually all simpler), but the basic concepts
>are the same.

Steve,

Thank you for the time you've taken in typing up this wonderful
explaination! If I may, though ... what are the 'variations' for your
chicken, veggie and fish stocks?

TIA
Malcolm

Malcolm Spann wrote:

>>And that's the whole deal. The process varies a bit for chicken, veggie
>>and fish stocks (which are actually all simpler), but the basic concepts
>>are the same.
>
>
> Steve,
>
> Thank you for the time you've taken in typing up this wonderful
> explaination! If I may, though ... what are the 'variations' for your
> chicken, veggie and fish stocks?
>
> TIA
> Malcolm

Some stock variations include whether to roast the bones or not, the
length of time spent making the stock (I find that it doesn't take as
long to make a good chicken, fish or vegetable stock as it does for
beef, veal or pork stock) and the types of vegetables/spices used in the
stock.

Jim Lahue

Malcolm Spann wrote:

>>And that's the whole deal. The process varies a bit for chicken, veggie
>>and fish stocks (which are actually all simpler), but the basic concepts
>>are the same.
>
>
> Steve,
>
> Thank you for the time you've taken in typing up this wonderful
> explaination! If I may, though ... what are the 'variations' for your
> chicken, veggie and fish stocks?
>
> TIA
> Malcolm

Some stock variations include whether to roast the bones or not, the
length of time spent making the stock (I find that it doesn't take as
long to make a good chicken, fish or vegetable stock as it does for
beef, veal or pork stock) and the types of vegetables/spices used in the
stock.

Jim Lahue

"B.Server" > wrote in message
...
> On Wed, 15 Sep 2004 01:40:56 GMT, wrote:
>
> >Hi all,
> > I am currently re-doing my kitchen in which I plan to install
> >a pot filler. Is there a standard height above the stovetop that they
> >are commonly placed. Obviously it will have to be higher than the
> >tallest stockpot used. If anyone has a number in mind I would
> >appreciate it. TIA.
> >
> > E. Katz
>
>
> Why not use one with the flexible stainless steel hose? It can be
> mounted where it is convenient and reach all of the cooktop.
>
> Personally I have never figured out the utility of one in a home
> kitchen. The 5-7 times a year that I make stock, adding water a
> gallon at a time is not much trouble. What is a burden is moving the
> hot, full, stockpot off the stove to cool and strain it. The filler
> is not much help for that.

For what you have described I would agree. I make stock or can almost every
Sunday. The pot filler is great.

"B.Server" > wrote in message
...
> On Wed, 15 Sep 2004 01:40:56 GMT, wrote:
>
> >Hi all,
> > I am currently re-doing my kitchen in which I plan to install
> >a pot filler. Is there a standard height above the stovetop that they
> >are commonly placed. Obviously it will have to be higher than the
> >tallest stockpot used. If anyone has a number in mind I would
> >appreciate it. TIA.
> >
> > E. Katz
>
>
> Why not use one with the flexible stainless steel hose? It can be
> mounted where it is convenient and reach all of the cooktop.
>
> Personally I have never figured out the utility of one in a home
> kitchen. The 5-7 times a year that I make stock, adding water a
> gallon at a time is not much trouble. What is a burden is moving the
> hot, full, stockpot off the stove to cool and strain it. The filler
> is not much help for that.

For what you have described I would agree. I make stock or can almost every
Sunday. The pot filler is great.

"Edwin Pawlowski" > wrote in message
...
>
> "B.Server" > wrote in message
>
> > Personally I have never figured out the utility of one in a home
> > kitchen. The 5-7 times a year that I make stock, adding water a
> > gallon at a time is not much trouble.
>
> Because it is there. Some people must have the latest gadget just because
> they can. Mostly the same people that have every singe piece of All Clad
> and get upset when it gets a scratch from real use.
>
> Might be handy at times, but if you can't lift the pot to the stove, you
> won't lift if off either. Limited use in a home, great if you are
> handicapped in some way.

It cuts your lifting in half. A fifty percent reduction in work seems to me
like a pretty useful "gadget". Actually probably more than that because the
volume of the fluid is reduced during the stock making.

"Edwin Pawlowski" > wrote in message
...
>
> "B.Server" > wrote in message
>
> > Personally I have never figured out the utility of one in a home
> > kitchen. The 5-7 times a year that I make stock, adding water a
> > gallon at a time is not much trouble.
>
> Because it is there. Some people must have the latest gadget just because
> they can. Mostly the same people that have every singe piece of All Clad
> and get upset when it gets a scratch from real use.
>
> Might be handy at times, but if you can't lift the pot to the stove, you
> won't lift if off either. Limited use in a home, great if you are
> handicapped in some way.

It cuts your lifting in half. A fifty percent reduction in work seems to me
like a pretty useful "gadget". Actually probably more than that because the
volume of the fluid is reduced during the stock making.

"Michael" > wrote in message
...
>
> "Edwin Pawlowski" > wrote in message
> ...
> >
> > "B.Server" > wrote in message
> >
> > > Personally I have never figured out the utility of one in a home
> > > kitchen. The 5-7 times a year that I make stock, adding water a
> > > gallon at a time is not much trouble.
> >
> > Because it is there. Some people must have the latest gadget just
because
> > they can. Mostly the same people that have every singe piece of All
Clad
> > and get upset when it gets a scratch from real use.
> >
> > Might be handy at times, but if you can't lift the pot to the stove,
you
> > won't lift if off either. Limited use in a home, great if you are
> > handicapped in some way.
>
> It cuts your lifting in half. A fifty percent reduction in work seems to
me
> like a pretty useful "gadget". Actually probably more than that because
the
> volume of the fluid is reduced during the stock making.
>
>

Place large pot on stove. Use a smaller pot to transfer water to it.
Likewise for emptying.


--
Peter Aitken

Remove the crap from my email address before using.

"Michael" > wrote in message
...
>
> "Edwin Pawlowski" > wrote in message
> ...
> >
> > "B.Server" > wrote in message
> >
> > > Personally I have never figured out the utility of one in a home
> > > kitchen. The 5-7 times a year that I make stock, adding water a
> > > gallon at a time is not much trouble.
> >
> > Because it is there. Some people must have the latest gadget just
because
> > they can. Mostly the same people that have every singe piece of All
Clad
> > and get upset when it gets a scratch from real use.
> >
> > Might be handy at times, but if you can't lift the pot to the stove,
you
> > won't lift if off either. Limited use in a home, great if you are
> > handicapped in some way.
>
> It cuts your lifting in half. A fifty percent reduction in work seems to
me
> like a pretty useful "gadget". Actually probably more than that because
the
> volume of the fluid is reduced during the stock making.
>
>

Place large pot on stove. Use a smaller pot to transfer water to it.
Likewise for emptying.


--
Peter Aitken

Remove the crap from my email address before using.

In article >,
(Malcolm Spann) wrote:

> >And that's the whole deal. The process varies a bit for chicken, veggie
> >and fish stocks (which are actually all simpler), but the basic concepts
> >are the same.
>
> Steve,
>
> Thank you for the time you've taken in typing up this wonderful
> explaination! If I may, though ... what are the 'variations' for your
> chicken, veggie and fish stocks?
>
> TIA
> Malcolm


Malcolm,

The basic difference is that you don't roast the bones first for chicken
and fish stocks. With chickens, the raw backs work well because there's
very little meat. If you have them, use can add the carcasses of cooked
chickens too.

The other thing is that a lot of chefs change their seasoning mix and
mire poix slightly depending on the stock. For instance, I like to add a
bit of cubed turnip to my mire poix when making brown stock or chicken
stock. For veggie stock (which is really just a reduced broth, because
there are no bones), I usually throw in some red bell peppers, and
whatever else looks good at my local produce store. I also lean a little
heavier on the herbs for veggie and fish stocks, less on the garlic and
black peppercorns. It's all personal taste. You have to experiment.

Steve

--
Steve Cohn