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Home Cooking 21

Continuous stock making

truth1ness | Oct 8, 201107:22 PM

I've been using stock more and more regularly when I cook and right now it's a bit of a hassel; have to time out when a batch will be finished, sort it into bags and freeze/melt for each subsequent use, clean extra containers, etc. I was thinking maybe I could make things more efficient skipping those extra steps by just having a crockpot dedicated to continuously making stock. Since the cooking time for stock is pretty wide (12-72 hours from what I've seen) I could just let it run and ladle out whatever I need at each meal, and replace what I've taken out with more water and occasionally switching in a new beef bone or whatever's on hand.

Do you think this would work? Are there any downsides to running my stock continuously like this rather than making discrete batches (like buildup, weird taste over time, etc)?

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