Comments on: Making Basic Chinese Chicken and Pork Stock http://www.tigersandstrawberries.com/2007/09/03/making-basic-chinese-chicken-and-pork-stock/ Fri, 19 Mar 2010 17:47:06 +0000 http://wordpress.org/?v=1.5.2 Comment on Making Basic Chinese Chicken and Pork Stock by: Patricio http://www.tigersandstrawberries.com/2007/09/03/making-basic-chinese-chicken-and-pork-stock/#comment-126777 Thu, 24 Sep 2009 18:50:23 +0000 http://www.tigersandstrawberries.com/2007/09/03/making-basic-chinese-chicken-and-pork-stock/#comment-126777 Thanks for this recipe. I loved all the information you gave on how to make a good broth (both Chinese and French method), I've learnt a lot. Thank you very much. Thanks for this recipe. I loved all the information you gave on how to make a good broth (both Chinese and French method), I’ve learnt a lot.
Thank you very much.

]]> Comment on Making Basic Chinese Chicken and Pork Stock by: Vettie http://www.tigersandstrawberries.com/2007/09/03/making-basic-chinese-chicken-and-pork-stock/#comment-123165 Thu, 20 Aug 2009 12:07:13 +0000 http://www.tigersandstrawberries.com/2007/09/03/making-basic-chinese-chicken-and-pork-stock/#comment-123165 I've made your pork and chicken stock several times since finding your blog. You've opened my eyes to the joys of this basic and made my wonton and roast pork soups the envy o my friends and family. Now when I see pork neckbones on sale( personal best: .49 @ lb) I get the urge to make stock. Even in the heat of the summer. I accomplish this by blanching the bones as you suggested (in the relative coolness of 5:00 AM)then continuing with my slow cooker for the remaining cooking hours. Keeps my home much cooler. I'm about to make a batch this morn and finally have smoked ham on hand to add in. Should make a great addition to my last summer camping menu. Thanks again and keep on blogging :). I’ve made your pork and chicken stock several times since finding your blog.
You’ve opened my eyes to the joys of this basic and made my wonton and roast pork soups the envy o my friends and family.
Now when I see pork neckbones on sale( personal best: .49 @ lb) I get the urge to make stock. Even in the heat of the summer. I accomplish this by blanching the bones as you suggested (in the relative coolness of 5:00 AM)then continuing with my slow cooker for the remaining cooking hours. Keeps my home much cooler.

I’m about to make a batch this morn and finally have smoked ham on hand to add in. Should make a great addition to my last summer camping menu.

Thanks again and keep on blogging :) .

]]> Comment on Making Basic Chinese Chicken and Pork Stock by: Lizah http://www.tigersandstrawberries.com/2007/09/03/making-basic-chinese-chicken-and-pork-stock/#comment-69999 Fri, 19 Dec 2008 22:36:23 +0000 http://www.tigersandstrawberries.com/2007/09/03/making-basic-chinese-chicken-and-pork-stock/#comment-69999 I made this a few weeks ago to freeze. We just had the first soup out of it yesterday and it was great. I have learned so much from your site and appreciate it. I made this a few weeks ago to freeze. We just had the first soup out of it yesterday and it was great. I have learned so much from your site and appreciate it.

]]> Comment on Making Basic Chinese Chicken and Pork Stock by: Karnajo http://www.tigersandstrawberries.com/2007/09/03/making-basic-chinese-chicken-and-pork-stock/#comment-53242 Sat, 29 Mar 2008 20:24:59 +0000 http://www.tigersandstrawberries.com/2007/09/03/making-basic-chinese-chicken-and-pork-stock/#comment-53242 Wow, I have treid checken foot stock only and boiled up scum then skimmed and finally clarifed using an egg white only raft which was quite easy and very efficient. My stock was totally clear. Also, since I boiled it took less than six hours. Gelatoin gelled up to be a very solid collagen stock. Next time I will try i the Chinese way. But even so I see the sti=ock in photos looks cloudy. I may try the raft to clarify anyways. Wow, I have treid checken foot stock only and boiled up scum then skimmed and finally clarifed using an egg white only raft which was quite easy and very efficient. My stock was totally clear. Also, since I boiled it took less than six hours. Gelatoin gelled up to be a very solid collagen stock.
Next time I will try i the Chinese way. But even so I see the sti=ock in photos looks cloudy. I may try the raft to clarify anyways.

]]> Comment on Making Basic Chinese Chicken and Pork Stock by: Columbus Foodie » Blog Archive » September 2007 Roundup http://www.tigersandstrawberries.com/2007/09/03/making-basic-chinese-chicken-and-pork-stock/#comment-44982 Tue, 06 Nov 2007 19:23:22 +0000 http://www.tigersandstrawberries.com/2007/09/03/making-basic-chinese-chicken-and-pork-stock/#comment-44982 [...] In informative posts, learn how to sweat onions and mushrooms at 101 Things Every Cook Should Cook, find out how to cook an artichoke at A Year at Oak Cottage, read top cooking tips from Ferran Adria over at Chez Pim, David Lebovitz provides 8 Tips for Using Olive Oil, learn how to season a wok at A Daily Obsession, learn how to pressure can and how to make Chinese chicken and pork stock from Tigers and Strawberries, and find out how to arrange a buffet table at Apartment Therapy. [...] […] In informative posts, learn how to sweat onions and mushrooms at 101 Things Every Cook Should Cook, find out how to cook an artichoke at A Year at Oak Cottage, read top cooking tips from Ferran Adria over at Chez Pim, David Lebovitz provides 8 Tips for Using Olive Oil, learn how to season a wok at A Daily Obsession, learn how to pressure can and how to make Chinese chicken and pork stock from Tigers and Strawberries, and find out how to arrange a buffet table at Apartment Therapy. […]

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