I like the idea of using a slow cooker. I also saw in a magazine recently of someone using a pressure cooker to speed things up. That would be interesting to try.
k.
Here is an interesting comparison between stock made with a pressur cooker and a traditional stock.
http://www.cookingissues.com/2009/11/22/pressure-cooked-stocks-we-got-schooled/
My low does not boil on my stock pot. There also is no foam on top to skim like traditional stock.Do you have to worry about a boil in the crock pot? I always thought for stocks you wanted just barely a simmer. My crock pot only has low and high and low still seems to bring a soup to boil.
-AJ
Very interesting article! I do stock with some frequency, and may look into this further.
1.5KG scrag end, breast or lower best end of lamb, skin and fat removed, cut into pieces
150 G carrots, cut into rounds
100G onions, coarsly chopped
250ml dry white wine
4 tomatoes, peeled. deseeded and chopped
2 garlic cloves
1 bouquet garni including 2 sprigs of tarragon and celery stalk
6 white peppercorns
Preheat oven to 220 degrees C. Put the pieces of lamb on the roasting tray and brown in the hot oven, turning them from time to time with a slotted spoon. [old fart even tells you what kinda spoon you should use].
When the lamb has coloured, add the carrots and onions, mix togethr and cook for another 5 minutes. Still using the slotted spoon, transfer all the content of the roasting pan to a large saucepan or casserole.
Pour off the fat from the tray, deglaze with the white wine and reduce by half. Pour the reduced wine into the saucepan with lamb, add 2.5L cold water and bring to boil over high heat.
As soon as the liquid boils, reduce the heat so that the surface is barely trembling.
Simmer for ten minutes, then skim the surface and add all the other ingredients.
Simmer uncovered, for 1.5 hours. Skimming the surface as necessary.
Strain the stock through fine-mesh conical sieve into a bowl and cool ass quickly ass possible
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