http://www.tigersandstrawberries.com/2007/09/03/making-basic-chinese-chicken-and-pork-stock/ Fri, 25 Jul 2008 14:39:45 +0000 http://wordpress.org/?v=1.5.2 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.

]]> 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. […]

]]> http://www.tigersandstrawberries.com/2007/09/03/making-basic-chinese-chicken-and-pork-stock/#comment-41310 Tue, 18 Sep 2007 21:04:36 +0000 http://www.tigersandstrawberries.com/2007/09/03/making-basic-chinese-chicken-and-pork-stock/#comment-41310 [...] Barbara Fisher has written a nice page on making French style stock (chicken), and on Chinese style stock making (mixed). I have to admit that I discovered these pages hours into my stock, but they make for good reference on method (and reason), as would any good cook book. [...] […] Barbara Fisher has written a nice page on making French style stock (chicken), and on Chinese style stock making (mixed). I have to admit that I discovered these pages hours into my stock, but they make for good reference on method (and reason), as would any good cook book. […]

]]> http://www.tigersandstrawberries.com/2007/09/03/making-basic-chinese-chicken-and-pork-stock/#comment-40541 Tue, 04 Sep 2007 18:45:40 +0000 http://www.tigersandstrawberries.com/2007/09/03/making-basic-chinese-chicken-and-pork-stock/#comment-40541 Yep, Alexis--welcome to the Club of Culinary Eccentrics. Yep, Alexis–welcome to the Club of Culinary Eccentrics.

]]> http://www.tigersandstrawberries.com/2007/09/03/making-basic-chinese-chicken-and-pork-stock/#comment-40538 Tue, 04 Sep 2007 18:38:33 +0000 http://www.tigersandstrawberries.com/2007/09/03/making-basic-chinese-chicken-and-pork-stock/#comment-40538 I guess I'm eccentric to, since I spent part of Labor Day making pesto to freeze. :-) I guess I’m eccentric to, since I spent part of Labor Day making pesto to freeze.

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