Soup Socks for making Stocks

saute · **Posted:** Wed Oct 28, 2009 1:52 pm

Tim wrote:

Hi,I posted the following on the CI website just to confuse everyone. They'll buy these and fill them with bouillon cubes to make their own stock.

Tim

jeanf · **Posted:** Wed Dec 26, 2012 7:33 pm

I bought a bag of veal bones at a new butcher the other day for no other reason that this was the first time I'd seen them available locally. My idea is to make stock with it for use in soups and pan sauces. Any tips? A good one to do in the pressure cooker?

Amy · **Posted:** Wed Dec 26, 2012 7:48 pm

Brown veal stock...not in a pressure cooker. I can post more details tomorrow if you like, just too tired right now.

Amy

jeanf · **Posted:** Wed Dec 26, 2012 8:33 pm

Thanks Amy. Whenever you get a chance. I'm living in the arena for the next four days anyway.

pepperhead212 · **Joined:** Fri Dec 19, 2008 7:58 pm **Posts:** 1206

I paid more than that for my chinois back in the 70's! But I doubt it was made in China. Almost the finest strainer I have, except for one I got around the same time from Bridge, which is the only fine strainer I have found that strains the goop from mushroom soaking liquid w/o leaving grainy particles. Too small for stock, however.

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Soup Socks for making Stocks

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