Quote:
Originally Posted by K I N G P I N
I use it all the time and I think it is one of the better bases. But nothing tastes better than making stock for your self. That being said making a scratch stock is time consuming.
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I used to be of that mindset too, and then I got a pressure cooker. Homemade stocks are no longer time consuming. Takes me about half an hour on the outside, from loading it all up, reaching the proper pressure, and cooking it all down into the stock. I still put it in the refrigerator overnight after straining so I can skim whatever fat is in it of course.
