I appreciate the feedback since I’m new to the forum. Sorry if my post was a little technical, I just wanted to share my musings. I do realize this is a forum home cooks like myself, but are you familiar with any other forums where my question might be better suited?
I know a good stock can take 12+ hours of simmering, but how can I get the same result in a shorter time? I read using a pressure cooker helps reduce the time but I don't own a pressure cooker.
Making a stock is essentially a solid-liquid extraction - we want all of the flavour from the solid...