| |
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
| |||||||
| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 |
| | Thread Tools |
|
#16
11-14-2001, 03:11 PM
| ||||
| ||||
 did u know Did u know that water when frozen will increase 10% of it's volume which can cause ur glass to break if overfilled. I'm sure the top of the stock is frezing before the bottom and it could be sticking to the glass causeing it to crack below the top. U should try cooling ur stock to around 40 degrees F in an ice bath within 2 hours for this will ensure the freshness of the stock and u should use plastic to freeze it in.
__________________ drink,eat, and be merry  |
|
| Bookmarks |
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Chicken soup then chicken stock--will the carcass handle both? | OahuAmateurChef | Food & Cooking Questions and Discussion | 5 | 06-24-2007 10:33 AM |
| chicken too old for stock? | eakers | Food & Cooking Questions and Discussion | 9 | 02-28-2007 05:23 AM |
| Chicken Stock | skilletlicker | Food & Cooking Questions and Discussion | 11 | 10-07-2005 07:26 AM |
| old chicken stock | cookinscool | Food & Cooking Questions and Discussion | 2 | 01-21-2003 07:26 PM |
| chicken stock | mmharrin | Food & Cooking Questions and Discussion | 9 | 10-02-2000 04:34 AM |
