Re: Re: More Help with chicken stock!

[Guest guest]

In a message dated 10/12/02 8:03:33 PM Eastern Daylight Time,

jafffaus@... writes:

> Thanks for the answers. I have one more question. The very lowest

> setting on my stove still creates a flame that seems to be more than

> a previous stove I had. Because of this, the broth is still semi

> boiling at the 3 hour mark. Does this suppose to occur? If not,

> will this be a problem in making the broth?

In the meantime until you can find a flame tamer, it doesn't matter, I don't

think. If your stock gets reduced too much in volume, you can just add water

to it. Ideally it should simmer rather than boil, but no harm is done I

don't think. In fact, it may result in a more concentrated stock that gels

better and is easier to store. Just keep an eye on how much water boils away.

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian