Guest guest Posted March 25, 2002 Report Share Posted March 25, 2002 Suze-- I wondered this myself, but followed the chicken stock recipe as written. The result magically didn't need any salt! It was delicious and I definitely recommend cooking for longer than 12hours. ps-I usually need to salt everything...so this was especially surprising ----- Original Message ----- From: s.fisher22 Sent: Sunday, March 24, 2002 8:15 PM Subject: stocks and salt Does anyone know why sea or celtic salt is not in any of the stock recipes in NT? Suze Fisher Web Design & Development http://www.suscom-maine.net/~cfisher/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2002 Report Share Posted March 25, 2002 Thanks ! I'm far too addicted to salt as it is, so I'll try no salt this time. My chicken/lamb stock has been simmering since yesterday afternoon and I've restrained myself from adding salt so far. I agree that longer than 12 hours is better. I usually simmer it for a few days. Suze Fisher Web Design & Development http://www.suscom-maine.net/~cfisher/ mailto:s.fisher22@... -----Original Message----- From: [mailto:jc137@...] Sent: Monday, March 25, 2002 12:21 PM Subject: Re: stocks and salt Suze-- I wondered this myself, but followed the chicken stock recipe as written. The result magically didn't need any salt! It was delicious and I definitely recommend cooking for longer than 12hours. ps-I usually need to salt everything...so this was especially surprising ----- Original Message ----- From: s.fisher22 Sent: Sunday, March 24, 2002 8:15 PM Subject: stocks and salt Does anyone know why sea or celtic salt is not in any of the stock recipes in NT? Suze Fisher Web Design & Development http://www.suscom-maine.net/~cfisher/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2002 Report Share Posted March 25, 2002 --- " s.fisher22 " <s.fisher22@...> wrote: > Does anyone know why sea or celtic salt is not in > any of the stock recipes > in NT? Classically, stock does not contain salt because it's usually a component of other recipes which would call for varying levels of salt. By leaving salt out of the stock, the seasoning level can be precisely controlled in the end product. You can certainly add sea salt to your stock if you're using it straight up as soup. Aubin __________________________________________________ Quote Link to comment Share on other sites More sharing options...
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