Re: [london.food] making stock from leftovers

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On Sat 30 Dec 2006, Rev Simon Rumble <simon@xxxxxx.xxx> wrote:
> Cool as rapidly as possible by filling the sink with water and any
> ice you have in the fridge, the putting the pot in it and
> occasionally shaking.

Why do you have to do this?

Chris's del.icio.us bookmarks recently pointed me at this discussion:
  http://forums.egullet.org/index.php?showtopic=94486&st=0&p=1292216&#entry1292216
about the "freeze-thaw" method of clarifying stock - is it something
to do with that?

(As I write, that forum is "down for maintenance", due back at
"9:00 PM EST, 12/31/2006".  Sorry.  But have a look when it comes back.)

Kake

• Re: [london.food] making stock from leftovers Rev Simon Rumble 05:06 on 30 Dec 2006
  • Kake L Pugh 07:13 on 30 Dec 2006
    • Chris Heathcote 09:14 on 30 Dec 2006
    • Rev Simon Rumble 23:28 on 30 Dec 2006
      • too deep to show
  • Nigel Rantor 15:06 on 30 Dec 2006
    • [london.food] Any tuna inspiration? salvo 16:56 on 30 Dec 2006
      • too deep to show
    • Re: [london.food] making stock from leftovers Rev Simon Rumble 23:29 on 30 Dec 2006
  • Nigel Rantor 15:08 on 30 Dec 2006
  • John Costello 21:00 on 30 Dec 2006
• Roger Burton West 20:51 on 04 Jan 2007

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