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Posts by kokopuffs

...didn't view it.  Mine's based on 'sperience.
A very tall stock pot facilitates the removal of fat and scum on the upper surface.  Screw the wide and low stuff.  And never forget to add the sprig of thyme and rosemary along with a bay leaf, all wrapped in cheese cloth and tied together with cotton twine.  Hope that y'all like.   Just you read the old Escoffier.
Amber and white, pornographic.  I start with a carcasse or two placed into an 8 qt tall, very tall, stockpot along with a shot of old cognac, celery, thyme, white onions and celery.  Then let loose like no other submarine, slow slow bubbles, a bubble or three every 30 minutes.  Goody flavours.  Then strain off the solids after a day or two  of SLOW simmering.  Grasshoppers, stock takes a two day adventure thru slow simmering, very slow.  And only then can you get something...
Go to Hobart's website and from there you should be able to locate a repair facility located near you where the part could be ordered.  Living in south Georgia, that's what I did, order parts from nearby Jacksonville where Hobart has a repair facility.   @PattyBlack:
Red onions along with cucumbers in vinegar and oil and laurel and garlique and oregano.  Cuts thru through and through.
 Checkout the links that I posted.
  Check out the Chop Rite website, manufacturers of American-made manual grinders: Also checkout the Allied Kenco website for grinding supplies:
 I recommend using ground chuck or an entire chuck roast that's been cut into pieces (not ground).
Ed's citing of Ruhlman's RATIO truly put my crust making (pate brisee and sucree) into the ballpark and I never looked back.  THANKS, Ed.  8)
Could the tangyness have been apricot glaze, commonly used as a glaze in my unprofessional opinion???
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