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| Topic | Preparing to make shellfish stock |
| monkmith 10/13/20 7:05:19 PM #25: | FF_Redux posted... Making stock really isn't that hard, it just takes time and effort depending on the stock. Tho shellfish stock needs some finesse with the flavors cuz if you overdo the shellfish leftovers it will become bitter. And deep frying really isn't that hard either especially when there are great kitchen tools to help you.it takes like 12 hours, and it stinks your house up horribly. i've never made shellfish stock, but i have made bone broth and the process begins to smell like death after a while. i've found in the past it just makes more sense to buy stock. as for deep frying, i am terrified of a pot of boiling oil over a hot burner and cant understand why anyone else wouldn't be. plus all the damn grease smoke everywhere. --- Taarsidath-an halsaam. Quando il gioco e finito, il re e il pedone vanno nella stessa scatola ... Copied to Clipboard! |
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