SC - TACT

[Laura C. Minnick]

In a message dated 11/11/99 3:12:36 PM Eastern Standard Time, 
macdairi at hotmail.com writes:

<< Sounds like a good premise to me, but let's ask the redactor 
 what his interpretation of it was...
 
 Ras? >>

Hard one to call. When I do a feast, I usually put a large pot of water on 
the back furthest burner and fill it about half way with water. Since I 
normally start feast preparation on Friday evening and do no preprep there is 
never a lack of things to throw in the kettle. However, I general restrict 
the contents to meat scraps, bones, and skin from the meats that I use. As 
each meat is processed, all these things are thrown in the kettle which is 
maintained at a simmer until the feast is served or until the contents are 
gone. When a recipe calls for good broth or broth I just dip into the kettle 
and pour the contents through a strainer to the amount I need. 

Those things that require long cooking naturally get a weaker broth because 
it is removed from the pot earlier in the day Saturday. Those things that 
require a stronger broth such as pies, vegetables and sauces which take less 
cooking time and need a broth that is stronger because they have little time 
to produce their own get broth from the kettle later in the day after it has 
had a chance to concentrate.

This has always worked well for me and I never need to rely on bouillon cubes 
or commercially canned broth. 

Ras
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