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Strategies & Market Trends : The Epic American Credit and Bond Bubble Laboratory -- Ignore unavailable to you. Want to Upgrade?

To: patron_anejo_por_favor who wrote (93346)	4/8/2008 10:36:25 PM
From: SG	Read Replies (2) \| Respond to of 110194

May be you two Marthas can tell me why any time I try to make stock it comes out like greasy dishwater. SG

To: patron_anejo_por_favor who wrote (93346)	4/9/2008 6:39:16 AM
From: MoneyPenny	Respond to of 110194

Bond Bubble and cooking laboratory: New Name for the thread? regarding stock. I do the frozen cubes as well. I make it about once a month. Lots of wine. I save little bits of dry white and red wine, pouring them into old bottles which I freeze. For fish stock, I use only trims from cold water fish, clams, no other shellfish and a neutral cheap white like pinot grigio. Chardonnay or sauvignon blanc are too distinctive. remove the fat by chilling or using one of the fat skimmers (too much work for me).