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Old 05-03-2007, 04:16 PM   #11
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Originally Posted by StirBlue
With the alcohol cooking off would it tend to cook the food hotter? Maybe an alternative to adding the fat???
The percentage of alcohol in wine is so minimal that it would have little to no effect in raising the temperature of the stock.

"As a girl I had zero interest in the stove." - Julia Child
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Old 05-03-2007, 04:23 PM   #12
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Katie, that's almost exactly the way I make my stock. The only difference I noticed is that I add whole peppercorns. I use box wine (chard.). I like the idea to add the herbs later in the process.

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Old 05-03-2007, 07:16 PM   #13
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Thanks a bunch. I started putting together some guidelines for myself to follow. Got it from the cooking links area and also in the forum. I will also incorporate this into it.

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Old 08-02-2007, 04:02 PM   #14
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[quote=kitchenelf] Basically all I do different is roast the bones first. It really makes a nice rich stock. quote]

Probably a stupid question, but how do you roast the bones?
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Old 08-02-2007, 04:52 PM   #15
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Spread them out on a cookie sheet or roasting pan and put them into a 400 F oven until they brown.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 08-02-2007, 04:57 PM   #16
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Thanks, Andy!

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