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I made chicken stock by simmering it on a stove for a few hours, and then moving it into an oven at 180F overnight (I got the temperature from a recipe). Since I put the pot in while it w...
I decided to try "brewed meat/bones products" available in the US, which I've never used so far, starting with
- Knorr and Maggi bouillon cubes,
- Kitchen Basics stock tetrabriks,
- Knorr home...
Can anyone help clarify exactly what one is supposed to clean when rinsing veal bones after blanching them for white veal stock? Some recipes make it sound like you just wanna rinse the gunk off th...
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