Broth/Stock - Clear or cloudy?

I try to make long cooking stock on the portable induction burner. It uses less energy and puts out less heat (great in an area where A/C is on most of year) because of the method of energy transfer. Plus, it turns itself off after 30 minutes unless you set the timer, so no forgetting about it.
 
medtran49 said:
I try to make long cooking stock on the portable induction burner. It uses less energy and puts out less heat (great in an area where A/C is on most of year) because of the method of energy transfer. Plus, it turns itself off after 30 minutes unless you set the timer, so no forgetting about it.
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I've got one of those too but with the pressure cooker I can reduce the time element. I rarely use the stove unless it's something that requires the watts that the element can generate. Feel you on the AC medtran49 my walls are 80% windows...
 
SandwichShortOfAPicnic said:
I hadn't thought of it like that but you have a point.

I'd always imagined the lovely smell of clean laundry and thick white french linen, like the french laundry would be the finer french fabrics, charmeuse, linen, silk, toile de jouy prints.
But then I've always been a materials nerd 😆
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Maybe Fresh French Textiles, but then you'd be expecting bolts of luxurious fabrics, not food.
 
msmofet said:
So good for you. I guess that's why it's so good to eat when you're sick.

This is a picture of my cold chicken soup. Broth/stock made with bones, skin, and bits. The spoon stands up in it. I love the flavor.

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If you are what you eat, it stands to reason one would have plump skin and lubricated joints from all that good stuff! I guess I should eat more homemade soups!
 
Making a perfectly clear stock is, I'd venture to say, very French cuisine. Perfection on a plate.
I once had a dish called "consommé a la reine", which was a crystal clear, with thin, delicate slices of crepe in it.
If you've got the time and the patience, be my guest.
 
Barriehie said:
Hard red clay you are correct. The house, and my garage converted to a house, were built in 1903 and the house has gas but electric only to the garage. When it was remodeled no justifying another gas line/meter and all that plumbing to provide gas appliances. Power bill is *&^%# high but 3 years ago I got 1400 ft^2 house for less than $160K and on 5 acres. 6 of one and 1/2 dozen of the other...
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I'd be happy to have 5 acres of land with a house at that price!
 
Room for a garden and the dogs can run! Pippi is too old to charge around like Ozzie does but she's good for half the driveway...
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Ozzie is Blue Heeler German Shepherd mix so he runs the property 3 times a day, keeps the coyotes out...
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Driveway affords privacy.
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I've often done my stock in a crockpot, which takes a day or two. It's a great thing after Thanksgiving to throw the turkey carcass in a crockpot and set it to high and have turkey soup, but with a rotisserie chicken often there isn't enough meat on it left to do anything else but make stock or broth.

I don't own an Instapot (yet). I am sure there will be some sort of mutiny if I decide to buy one as I have so many gadgets already...and there are times where I buy something and I may not use it for a matter of months. Never mind that DH does the same exact thing with things he wants and I buy for him or he buys for himself.
 
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