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Old 04-30-2005, 06:19 PM   #11
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I was thinking of throwing in a few mussels or clams (meat included)
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Old 04-30-2005, 09:08 PM   #12
 
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BTW, what is Spryte's Place? All I get is "cannot find server."
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Old 04-30-2005, 09:29 PM   #13
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Ah.... It's my recipe website.... I just got a call from my friend that hosts it and it just went down today.

Hopefully it will be up soon.
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Old 04-30-2005, 09:57 PM   #14
 
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Cool! I'll check it out another time.
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Old 05-01-2005, 08:26 AM   #15
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Quote:
Originally Posted by Erik
I normally do a seafood stock this way...

6 qts water
2 carrots, quartered
2 celery ribs, halved
1 onion, quartered
1/4 c white wine
juice of one lemon
seafood product
bouquet garni with: kosher salt, green peppercorn, garlic, dill, thyme, and bay leaves.

Simmer for 2 hours, or even longer if necessary.

This always works good as a cooking liquid for risotto

Remove bouquet garni, strain.

If not using immediately, cool and store properly.
Same here, except instead of the bouquet garni I use Bay Leaf Seasoning and Penzeys Seafood Base.
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Old 05-14-2005, 08:14 PM   #16
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Hmmm.... I need more shells...
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Old 05-14-2005, 11:35 PM   #17
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Knowing what you're going to use the stock for will help you decide what to put in it. Just three things to keep in mind - ALWAYS start with cold water, bring it up just to almost a boil and then reduce to a gentle simmer, never simmer more than about 30-45 minutes. When I make shrimp gumbo I just toss the legs, shells and tails into a pot as I peel the shrimp, cover with cold water (about 2-qt water for the shells from 2-lbs of shrimp - or enough to cover), bring up to a boil and reduce the heat to a simmer. After 30 minutes I remove from the heat, cover, and allow to steep for about 30 minutes - then strain. Since all I'm looking for is the essence of the shrimp I don't need to add vegetables, herbs or spices - those are in the gumbo. If I was going to take this stock, reduce it, and use it to make a bisque or a cream sauce then I might add the vegetables, herbs and spices when making the stock.

As someone noted - your not going to get any flavor from mussel, oyster or clam shells. Since their juices are already their essence - there is no need to make a stock from them.
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Old 05-15-2005, 09:47 AM   #18
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Very helpful ratios! Thanks!!
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