Track_Shovel to [email protected]English • 1 year agoGrandma will laugh, I promiseNSFWslrpnk.netimagemessage-square6fedilinkarrow-up1196arrow-down117
arrow-up1179arrow-down1imageGrandma will laugh, I promiseNSFWslrpnk.netTrack_Shovel to [email protected]English • 1 year agomessage-square6fedilink
minus-square@themusicmanlink4•1 year agoHardly a culinary expert, but wouldn’t roasting it first actually develop the flavour of the stock more?
minus-squarerootlinkfedilinkEnglish2•1 year agoNot an expert either, but I do make stock and have done it both ways. I find my best batches come from raw carcass meat, cooked carcass makes a darker color stock/broth as well.
Hardly a culinary expert, but wouldn’t roasting it first actually develop the flavour of the stock more?
Not an expert either, but I do make stock and have done it both ways. I find my best batches come from raw carcass meat, cooked carcass makes a darker color stock/broth as well.