Chicken Stock on stove top all week?

[email protected] wrote in news:u2hup6l40h1o7gneim30n4h871bc1d2p67@
4ax.com:



LOL!!

This'll get the germaphobes all in a lather!!


And given the guys credentials, I'd be more than willing to listen to him,
rather than the drama queens.


I seem to remember an almighty hue and cry because I said whenever I cook
a curry I leave it in the fridge to 'mature' for about 3-5 days :-)


I've also cooked chicken stock and left it on the stove for up to 3
days... nobody got sick, and nobody died.

Thanks for the link, I've taken a couple of his hints on board and will
use them next time :-)



--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed
 
On Sat, 09 Apr 2011 14:16:30 -0800, Mark Thorson wrote:


Rarely will it suck in much air. I have several pan/lid combos that
fit snug enough that they will keep a suction when I let rice or stock
cool. And they don't even have the rubber gasket like a pressure
cooker.

-sw
 
On Fri, 8 Apr 2011 18:06:12 -0700 (PDT), aem
wrote:


I'm surprised he doesn't have an Aga so his stock can be simmering
constantly on the stove all winter long. If he said that, then I
could see why people would flame on. But as it is, I don't get it.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 09 Apr 2011 16:17:57 -0500, Melba's Jammin'
wrote:


Goya products are not Mexican, they're Hispanic... and even my little
hillybilly market devotes a lot more than a 2' X 6' shelf, they get
about 1/4 of one side of an aisle and in fact they have some Goya
products mixed into almost every other section of the store, from
canned fish, to coffee, to canned tomato products, even dried beans. I
doubt Goya pays a slotting fee (like potato chips), Goya has some fine
products, I usually choose theirs over others. In NYC's Hispanic
hoods Goya gets more traffic than the usual national brands in the
lily white midwest.
 
On Apr 8, 7:35?pm, Sqwertz wrote:

==
I was only postulating as to one possibility...please don't carry a
grudge because I lipped off. I'd hate to see you get ill from any
cause. My mother once told of a neighbor in Minnesota who died of
botulism from bad sauerkraut...presumably she did something wrong.
==
 
"aem" wrote in message
news:[email protected]...
If you review what he's written, co-authoring many books with recognized
chefs, you know he's not a cook, but an author. Basically he really doesn't
know what he's talking about. Quite a lot of food authors fall into this
category. They try a dish once, and write the recipe in a cookbook. That's
why there are few genuine food authors, and many that aren't. There are a
relatively small number of writers that educate us about food.

Kent
 
On Sat, 9 Apr 2011 03:39:13 -0700, "Kent"
wrote:



Ruhlman is more than just an author. If you know anything at all
about him, (and it seems as though you don;t know much), you would
know about his book The Making of a Chef. It is about his stint going
through an abbreviated course at the CIA. He is a cook, among other
things.

Christine
 
On Sat, 9 Apr 2011 13:20:50 -0700, "Kent"
wrote:


I don't remember seeing that brand. Where do you find it?

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Apr 8, 6:14?pm, "Julie Bove" wrote:

In the "old days" people had wood stoves that they kept fueled all the
time, to generate heat and hot water. Leaving a pot at a constant
simmer was not a problem.

If I have stock in the fridge I will take it out and boil it for five
minutes once a week. But it's best to freeze stock once made, to
prevent spoilage.
 
In article , artisan2
@ix.netcom.com says...

According to himself, he was at the CIA to get material for a book.

http://ruhlman.com/about

"I proposed to the Culinary Institute of America, the oldest and most
influential professional cooking school in the country, that I be allowed
into its kitchen classrooms in order to write a narrative of how the
school trains professional chefs. The school agreed, and I wrote The
Making of a Chef (1997)"

That's just one year since he wrote a book about boys schools (1996)

Janet
 
On 4/9/2011 4:30 AM, J. Clarke wrote:

What would be nice to have pressure cookers that could be brought up to
temperature and then cooled without the outside air being sucked in. One
could then keep the food for days or months without refrigeration. Not
having to stash a big pot of broth or soup or pot roast in a
refrigerator would be pretty convent.

I wish they'd also make cookers that would operate at higher pressures -
say twice the norm.
 
On Fri, 8 Apr 2011 18:14:53 -0700, "Julie Bove"
wrote:


A pot of soup/stock is perfectly safe on the stove virtually forever,
so long as it's maintained at food safe temperature... this is true of
all foods but they'd dry out... works very well with soups. In times
past folks heated their homes in winter with solid fuel stoves anyway,
many folks still do the same today, and all over the planet, nothing
new about the concept of the proverbial "soup pot".
 
"Kent" ha scritto nel messaggio >

You are wrong. He is a trained chef which is WHY he got to write all those
books. I cannot say I agree with this proposition, but it is true that old
cookbooks say just boil it 5 minutes a day and it will stay good. I don't
do that, but apparently it did work. Ruhlman proposes a much less stringent
approach for which I feel critical, as bring it up to temperature means
almost nothing.
 
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