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OT: The M-Fing Food Thread

Yeah, I'm waiting for Gen Z to learn about the existence of crock pot/stew pot poor people food that is the basis for most good food everywhere in the world. For a generation as fucked as they are economically, they do support the "burrito taxi" industry quite a lot.
 
How y'all do your turkey stock? (I'm having to reconcile with doing more in the kitchen stocks and broths-wise. Love cooking otherwise, pretty much.)
 
Cal Gal said:
How y'all do your turkey stock? (I'm having to reconcile with doing more in the kitchen stocks and broths-wise. Love cooking otherwise, pretty much.)
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Same as I do my chicken stock. Onion, leek, peppercorn, bay leaf, salt, msg. Gentle boil the bitch for like 8 hours.
 
Similar to Mindz, but more like 4 hours. Liquid reduces ~50%, so the flavour concentrates enough for our uses. Leeks, onion, celery, carrots, peppercorns, bay leaves.
 
lecoqsportif said:
Similar to Mindz, but more like 4 hours. Liquid reduces ~50%, so the flavour concentrates enough for our uses. Leeks, onion, celery, carrots, peppercorns, bay leaves.
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I used to do 3-4 but accidentally did 7 hrs on a batch of chicken bones last month and am never going back.
 
Roast your bones/carcass if you have time..get some good colour on it. You’re also bound to have some crispness collect on that roasting pan..put it on your stovetop turn it on and deglaze. Add that to your pot.. basic adds to your water celery/carrot/onion.. peppercorns are a yes… still can’t tell the difference when I add bay leaf but all the cool kids are doing it. I like to add bulbs of garlic..
And you should only add salt in subsequent uses of your stock, not while making the stock.

And I have it on the stove 12hrs if I start the process early enough.. yes length matters
 
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