Comments on: I finally did it. #cooking #stock #food

By: @devr3878

@devr3878 — Fri, 09 Feb 2024 09:24:40 +0000

Everything reminds me of her

By: @KR-lv7vz

@KR-lv7vz — Fri, 09 Feb 2024 09:24:40 +0000

Yummy!!

By: @staceykahn-denison9943

@staceykahn-denison9943 — Fri, 09 Feb 2024 09:24:40 +0000

Chicken "paws" work well to get a very gelatinous stock.

By: @suzanneclay2573

@suzanneclay2573 — Fri, 09 Feb 2024 09:24:40 +0000

I've been saving all of my vegetable scraps instead of tossing them. I freeze them until I have enough to make stock. Onions, and their skins. Potato and carrot peelings. I save it all. I made a veg stock that turned into a bean soup last week and holy 💩 was it phenomenal. Also don't toss any giblets from your poultry. I learned that lesson a little late. I boiled them down for my dog, but the broth was delicious.

By: @markitathomas4146

@markitathomas4146 — Fri, 09 Feb 2024 09:24:40 +0000

I think celery helps all stocks. It's the unsung hero😊😊😊

By: @wmbinnj2763

@wmbinnj2763 — Fri, 09 Feb 2024 09:24:40 +0000

tbh if using the btb i use turkey because for some reason the chx version smells weird to me, like the hit of fake smell from campbells soup.

By: @user-sq8mg3hx7w

@user-sq8mg3hx7w — Fri, 09 Feb 2024 09:24:40 +0000

Awesome videos brother

By: @bigdrippy4104

@bigdrippy4104 — Fri, 09 Feb 2024 09:24:40 +0000

I’d say this is pretty bouillabased

By: @Hugh_Hunt

@Hugh_Hunt — Fri, 09 Feb 2024 09:24:40 +0000

You did yourself a disservice by adding the BTB, you had all the hallmarks of a great stock.
But that was essentially to Bourdain cheat at CIA, to reduce cooking time.

By: @Im.K.m.

@Im.K.m. — Fri, 09 Feb 2024 09:24:40 +0000

That is textbook! Great job