Steak Porn

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Brian Tuite
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Re: Steak Porn

#2101 Post by Brian Tuite » March 18th, 2020, 5:24 am

Alex N wrote:
March 17th, 2020, 11:56 pm
That's magazine perfect. It's so even and uniform it looks like a strip steak or even a tenterloin. How was the cap?
The cap was deeper and darker color but not as juicy as the rest of the steak. I have to admit I cheated though. It was raining and I didn’t want to fight the Weber so I sous vide the meat for 3hrs @120 then pan seared in cast iron and brown butter. Overall I was pleased with the flavor but there is something about grilling a piece of meat that speaks to me.
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Re: Steak Porn

#2102 Post by Joe Chanley » March 18th, 2020, 7:29 am

that's not cheating, that's winning

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Re: Steak Porn

#2103 Post by K_F_o_l_e_y » March 18th, 2020, 10:22 am

stevetimko wrote:
January 19th, 2020, 2:03 pm
Brian Tuite wrote:
December 25th, 2019, 10:19 pm
Low and slow Flannery Tenderloin. Finished off in a hot cast iron pan with brown butter and Thyme.
How about sous vide and then finishing it on cast iron? I asked a member of the board about that and he scoffed.
Ignore the scoffers. If anything, the leaner and thicker the cut, the better it is sous vide.
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Re: Steak Porn

#2104 Post by Andrew Kotowski » March 27th, 2020, 8:06 pm

Flannery tri-tip tonight... and it was fantastic!!!
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Re: Steak Porn

#2105 Post by Brian Tuite » March 27th, 2020, 10:20 pm

Flannery NY and Grilled Caesar
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Re: Steak Porn

#2106 Post by dteng » March 28th, 2020, 3:39 pm

Little bit of both hanger and NYstrip from Flannery...

Sorry about the healthy stuff on the plate...
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Re: Steak Porn

#2107 Post by Andrew Kotowski » April 4th, 2020, 9:23 am

Wife showed her game off last night, pan-searing a Flannery NY. I used my tri-tip rub on it to changes things up a little (salt, garlic, chili powder, granulated garlic), as I usually just salt it down a bit, given they’re dry-aged. Turned out great, but as I expected, lost a lot of the subtleness of the meat.
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Re: Steak Porn

#2108 Post by Andrew Kotowski » April 10th, 2020, 7:11 pm

Flannery hanger, marinated in my homemade teriyaki sauce on Carolina Gold Rice!
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Re: Steak Porn

#2109 Post by J0seph S c h e n c k » April 10th, 2020, 10:53 pm

Andrew Kotowski wrote:
March 27th, 2020, 8:06 pm
Flannery tri-tip tonight... and it was fantastic!!!

Where did you get this? I have been watching his site intermittently for months and have not seen posted.

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Re: Steak Porn

#2110 Post by J0seph S c h e n c k » April 10th, 2020, 10:53 pm

J0seph S c h e n c k wrote:
April 10th, 2020, 10:53 pm
Andrew Kotowski wrote:
March 27th, 2020, 8:06 pm
Flannery tri-tip tonight... and it was fantastic!!!

Where did you get this? I have been watching his site intermittently for months and have not seen posted.

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Re: Steak Porn

#2111 Post by Andrew Kotowski » April 11th, 2020, 1:54 am

J0seph S c h e n c k wrote:
April 10th, 2020, 10:53 pm
Andrew Kotowski wrote:
March 27th, 2020, 8:06 pm
Flannery tri-tip tonight... and it was fantastic!!!

Where did you get this? I have been watching his site intermittently for months and have not seen posted.
Call them. I don’t recall pricing.
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Re: Steak Porn

#2112 Post by P Turk » April 19th, 2020, 6:04 pm

Sunny and 60 degree day in Chicagoland = Flannery ribeye on the Weber with a Napa cab.
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Re: Steak Porn

#2113 Post by Andrew Kotowski » April 19th, 2020, 8:41 pm

With 2017 Rafanelli Zin
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Re: Steak Porn

#2114 Post by Brandon R » April 20th, 2020, 9:01 am

Nice cook, Andrew.
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Re: Steak Porn

#2115 Post by Andrew Kotowski » April 20th, 2020, 12:05 pm

Brandon R wrote:
April 20th, 2020, 9:01 am
Nice cook, Andrew.
Thanks!!!
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Re: Steak Porn

#2116 Post by Mel Hill » April 23rd, 2020, 3:26 pm

E11B9413-157B-4803-BF20-56B31E2F8B49.jpeg
These strips!
Hope I don’t screw them up!

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Re: Steak Porn

#2117 Post by RyanC » April 23rd, 2020, 3:35 pm

Mel Hill wrote:
April 23rd, 2020, 3:26 pm
E11B9413-157B-4803-BF20-56B31E2F8B49.jpeg

These strips!
Hope I don’t screw them up!
Wow. Those are perfect. Where'd you get them?
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Re: Steak Porn

#2118 Post by Bill Tex Landreth » April 23rd, 2020, 3:38 pm

09879AF4-6A04-41D8-8792-94754A403739.jpeg
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Generic Rib Caps at 8 and 16oz that we’re fabricated from a whole rib roast on sale at Super H-Mart.
DB: https://www.urbandictionary.com/define.php?term=Cankles&amp=true&defid=248846

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Re: Steak Porn

#2119 Post by Brian Tuite » April 23rd, 2020, 9:13 pm

Flannery CA Reserve Ribeye
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D7264ED8-BBD8-451F-9D2A-5E67681F07D0.jpeg
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Re: Steak Porn

#2120 Post by Andrew Kotowski » April 24th, 2020, 12:48 am

More Flannery hanger!
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Re: Steak Porn

#2121 Post by Brian S t o t t e r » April 25th, 2020, 2:11 pm

Popping my Flannery cherry tonight with some NY strips. Will try to post pics later (of the steaks).
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Re: Steak Porn

#2122 Post by Mich@el Ch@ng » April 25th, 2020, 3:31 pm

I made a 24 oz Flannery Nys tonight, tried freezer to sous vide to skillet, seemed to work great. Will report soon

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Re: Steak Porn

#2123 Post by Andrew K. » April 25th, 2020, 9:31 pm

These are a while back but always prime.
20171217_210837.jpg
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Re: Steak Porn

#2124 Post by Mich@el Ch@ng » May 1st, 2020, 4:27 pm

Flannery hangers with Taiwanese noodles
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Re: Steak Porn

#2125 Post by Andrew Kotowski » May 1st, 2020, 6:50 pm

I’d hit that.
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Re: Steak Porn

#2126 Post by Andrew K. » May 1st, 2020, 7:13 pm

Prime tomahawk ribeye.
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Re: Steak Porn

#2127 Post by Brian Tuite » May 1st, 2020, 7:37 pm

Andrew K. wrote:
May 1st, 2020, 7:13 pm
Prime tomahawk ribeye.

20160930_185723.jpg

20160930_204523.jpg

20160930_204754.jpg
Nice char!
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Re: Steak Porn

#2128 Post by Bill Tex Landreth » May 9th, 2020, 3:35 pm

8F01C151-5794-4503-841A-D48DBF0434CB.jpeg
Flannery Ribeye and a Grass Fed Aussie Strip
DB: https://www.urbandictionary.com/define.php?term=Cankles&amp=true&defid=248846

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Re: Steak Porn

#2129 Post by Brandon R » May 12th, 2020, 8:48 am

That's some impressive marbling for a grass fed steak. Hard to find that combo.
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Re: Steak Porn

#2130 Post by K_F_o_l_e_y » May 12th, 2020, 2:37 pm

Grass-fed NY strip steak sous vide at 114°F x 60min + 129°F x 60min in homemade "teppanyaki" sauce (butter, shallots, shiitake mushrooms, ginger, shaohshing rice wine, soy sauce, liquid smoke, white wine vinegar, veal demi-glace, sugar, xanthan gum, lemon juice, sesame seeds)
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Re: Steak Porn

#2131 Post by Andrew Kotowski » May 12th, 2020, 3:03 pm

Brandon R wrote:
May 12th, 2020, 8:48 am
That's some impressive marbling for a grass fed steak. Hard to find that combo.
Agreed. I'd hit that steak. I need to get back to TX, damnit.
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Re: Steak Porn

#2132 Post by Chuck Miller » May 12th, 2020, 3:08 pm

K_F_o_l_e_y wrote:
May 12th, 2020, 2:37 pm
Grass-fed NY strip steak sous vide at 114°F x 60min + 129°F x 60min in homemade "teppanyaki" sauce (butter, shallots, shiitake mushrooms, ginger, shaohshing rice wine, soy sauce, liquid smoke, white wine vinegar, veal demi-glace, sugar, xanthan gum, lemon juice, sesame seeds)
Kevin, what’s your thinking behind using 2 different SV temps? Never heard of it before.
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Re: Steak Porn

#2133 Post by K_F_o_l_e_y » May 12th, 2020, 3:38 pm

Chuck Miller wrote:
May 12th, 2020, 3:08 pm
K_F_o_l_e_y wrote:
May 12th, 2020, 2:37 pm
Grass-fed NY strip steak sous vide at 114°F x 60min + 129°F x 60min in homemade "teppanyaki" sauce (butter, shallots, shiitake mushrooms, ginger, shaohshing rice wine, soy sauce, liquid smoke, white wine vinegar, veal demi-glace, sugar, xanthan gum, lemon juice, sesame seeds)
Kevin, what’s your thinking behind using 2 different SV temps? Never heard of it before.
It's a trick from Modernist Cuisine commonly termed "warm aging" to tenderize beef by first cooking at temperature where the endogenous tenderizing enzymes are maximally active (supposedly 103°F for calpains and 120°F for cathepsins). Some people will actually do multiple temps, but I just split the difference. It can make a huge difference in tenderness in my experience, and I did it here just in case the grass-fed beef was a bit tougher than I like (in hindsight, I could have gone longer with these steaks). Obviously, the other way to increase tenderness in sous vide meats is to extend the cooking time.
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Re: Steak Porn

#2134 Post by Br1an Th0rne » May 15th, 2020, 8:16 am

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40 oz tomahawk from Holy Grail. Reverse sear at 275 until 110 (love the DOT for this) and then a hot sear on the grill. Have been buying a lot of holy grail recently, no one else in my family likes the Flannery dry age funk, and now there is open revolt if I try and serve it to them! My 8 yo daughter can tell Flannery vs Holy Grail without even tasting it...a cut and sniff is all she needs. Gratin dauphinois (Georges Perrier recipe) as the side. Paired with a 2000 Ch. Conseillante.
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Re: Steak Porn

#2135 Post by Mark Golodetz » May 15th, 2020, 8:43 am

So how was the Conseillante.
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Re: Steak Porn

#2136 Post by Br1an Th0rne » May 15th, 2020, 10:18 am

Mark Golodetz wrote:
May 15th, 2020, 8:43 am
So how was the Conseillante.
It was excellent, double decanted an hour before dinner, but still a bit primary. I think it will continue to evolve and improve over the next 5 - 10 years. Will do my best to keep the corks from popping out of remaining stash until 2025.

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Re: Steak Porn

#2137 Post by Andrew Kotowski » May 15th, 2020, 10:22 am

Nice job on that tomahawk - they're rough to get a solid sear, given the long, caveman bone!

Funny about the Flannery funk on the dry-age; I've gotten to the point where I love that nutty smell and get irritated when I buy dry-aged somewhere else and can't really sense a material difference from regular.
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Re: Steak Porn

#2138 Post by Andrew Kotowski » May 17th, 2020, 9:08 am

Realized I posted in the Flannery thread, but not here :)
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Re: Steak Porn

#2139 Post by Joe Chanley » May 18th, 2020, 8:34 am

Andrew Kotowski wrote:
May 17th, 2020, 9:08 am
Realized I posted in the Flannery thread, but not here :)
steak looks nice as usual. what kind of cutting board do you have?

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Re: Steak Porn

#2140 Post by Andrew Kotowski » May 18th, 2020, 12:16 pm

Joe Chanley wrote:
May 18th, 2020, 8:34 am
Andrew Kotowski wrote:
May 17th, 2020, 9:08 am
Realized I posted in the Flannery thread, but not here :)
steak looks nice as usual. what kind of cutting board do you have?
Thanks! Cutting board was a gift from my brother. His father-in-law is a woodworker, knew we liked to grill and made a few for the family. It's been a blast including it in my pics and the weight is spot on. I've got a much "nicer" board that I picked up at E. Dehillerin, but the damn thing weighs 25 or 30 pounds!

We convinced Jeff (the father-in-law) to put a link up on his site for them, and he sells a couple here and there.

https://www.rodgersstumpatchdesignsllc. ... ting-board
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Re: Steak Porn

#2141 Post by Andrew Kotowski » May 19th, 2020, 9:07 pm

Wife wanted to make burritos and came home with some janky looking hamburger meat. I, of course, pulled out the Flannery hanger and up leveled things a bit :)
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Re: Steak Porn

#2142 Post by Scott Brunson » May 20th, 2020, 7:34 am

Tangent
I’ve been ‘Food Savering’ Jorge bones in the freezer for a while. Today I have a stock simmering.
I’m trapped at home all day anyway with a pork shoulder on the Weber.

I’ll report on the stock.
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Re: Steak Porn

#2143 Post by Brian Tuite » May 20th, 2020, 9:32 am

Andrew Kotowski wrote:
May 19th, 2020, 9:07 pm
Wife wanted to make burritos and came home with some janky looking hamburger meat. I, of course, pulled out the Flannery hanger and up leveled things a bit :)
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Re: Steak Porn

#2144 Post by Kenny H » May 20th, 2020, 7:09 pm

Scott Brunson wrote:
May 20th, 2020, 7:34 am
Tangent
I’ve been ‘Food Savering’ Jorge bones in the freezer for a while. Today I have a stock simmering.
I’m trapped at home all day anyway with a pork shoulder on the Weber.

I’ll report on the stock.
As someone who regularly stashes bones in the freezer I would highly recommend a pressure cooker for this application. Roast those bones off to brown them then hit the pressure cooker for 2-3 hours. Can do anything from there but the pressure cook gets maximum results with minimal time and effort.
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Re: Steak Porn

#2145 Post by Scott Brunson » May 21st, 2020, 6:05 am

Kenny H wrote:
May 20th, 2020, 7:09 pm
Scott Brunson wrote:
May 20th, 2020, 7:34 am
Tangent
I’ve been ‘Food Savering’ Jorge bones in the freezer for a while. Today I have a stock simmering.
I’m trapped at home all day anyway with a pork shoulder on the Weber.

I’ll report on the stock.
As someone who regularly stashes bones in the freezer I would highly recommend a pressure cooker for this application. Roast those bones off to brown them then hit the pressure cooker for 2-3 hours. Can do anything from there but the pressure cook gets maximum results with minimal time and effort.
Yep
I did Instant Pot for 3 hours and then 3 hours of simmer.
Tous les chemins mènent à la Bourgogne!
On CT, I'm S1

User avatar
Kenny H
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GCC Member
Posts: 3905
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Re: Steak Porn

#2146 Post by Kenny H » May 21st, 2020, 11:19 am

Scott Brunson wrote:
May 21st, 2020, 6:05 am
Kenny H wrote:
May 20th, 2020, 7:09 pm
Scott Brunson wrote:
May 20th, 2020, 7:34 am
Tangent
I’ve been ‘Food Savering’ Jorge bones in the freezer for a while. Today I have a stock simmering.
I’m trapped at home all day anyway with a pork shoulder on the Weber.

I’ll report on the stock.
As someone who regularly stashes bones in the freezer I would highly recommend a pressure cooker for this application. Roast those bones off to brown them then hit the pressure cooker for 2-3 hours. Can do anything from there but the pressure cook gets maximum results with minimal time and effort.
Yep
I did Instant Pot for 3 hours and then 3 hours of simmer.
[highfive.gif]
H0eve!kamp

Sarah Kirschbaum
Posts: 3096
Joined: September 20th, 2010, 11:53 am

Re: Steak Porn

#2147 Post by Sarah Kirschbaum » May 21st, 2020, 12:22 pm

Kenny H wrote:
May 20th, 2020, 7:09 pm
Scott Brunson wrote:
May 20th, 2020, 7:34 am
Tangent
I’ve been ‘Food Savering’ Jorge bones in the freezer for a while. Today I have a stock simmering.
I’m trapped at home all day anyway with a pork shoulder on the Weber.

I’ll report on the stock.
As someone who regularly stashes bones in the freezer I would highly recommend a pressure cooker for this application. Roast those bones off to brown them then hit the pressure cooker for 2-3 hours. Can do anything from there but the pressure cook gets maximum results with minimal time and effort.
We make stock about twice a month, and, while I would normally agree with you 100%, given that we're both home all the time right now and time isn't an issue, I'm much happier doing stove top. No pressure cooker can compare to how wonderful the house smells when you slow simmer a big pot of stock!
Sort of ITB - my husband imports a small amount of sake and I help out

User avatar
Kenny H
GCC Member
GCC Member
Posts: 3905
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Re: Steak Porn

#2148 Post by Kenny H » May 21st, 2020, 12:31 pm

Sarah Kirschbaum wrote:
May 21st, 2020, 12:22 pm
Kenny H wrote:
May 20th, 2020, 7:09 pm
Scott Brunson wrote:
May 20th, 2020, 7:34 am
Tangent
I’ve been ‘Food Savering’ Jorge bones in the freezer for a while. Today I have a stock simmering.
I’m trapped at home all day anyway with a pork shoulder on the Weber.

I’ll report on the stock.
As someone who regularly stashes bones in the freezer I would highly recommend a pressure cooker for this application. Roast those bones off to brown them then hit the pressure cooker for 2-3 hours. Can do anything from there but the pressure cook gets maximum results with minimal time and effort.
We make stock about twice a month, and, while I would normally agree with you 100%, given that we're both home all the time right now and time isn't an issue, I'm much happier doing stove top. No pressure cooker can compare to how wonderful the house smells when you slow simmer a big pot of stock!
Oh no doubt, I always combine a post simmer anyway. It never comes out of the pressure cooker right since moisture is retained.
H0eve!kamp

Sarah Kirschbaum
Posts: 3096
Joined: September 20th, 2010, 11:53 am

Re: Steak Porn

#2149 Post by Sarah Kirschbaum » May 21st, 2020, 12:45 pm

Kenny H wrote:
May 21st, 2020, 12:31 pm
Sarah Kirschbaum wrote:
May 21st, 2020, 12:22 pm
Kenny H wrote:
May 20th, 2020, 7:09 pm


As someone who regularly stashes bones in the freezer I would highly recommend a pressure cooker for this application. Roast those bones off to brown them then hit the pressure cooker for 2-3 hours. Can do anything from there but the pressure cook gets maximum results with minimal time and effort.
We make stock about twice a month, and, while I would normally agree with you 100%, given that we're both home all the time right now and time isn't an issue, I'm much happier doing stove top. No pressure cooker can compare to how wonderful the house smells when you slow simmer a big pot of stock!
Oh no doubt, I always combine a post simmer anyway. It never comes out of the pressure cooker right since moisture is retained.
Yep! When you make a ton of stock it's essential to reduce it, if only for storage purposes. All flavor is retained but it takes up a fraction of the freezer space!
Sort of ITB - my husband imports a small amount of sake and I help out

User avatar
Scott Brunson
GCC Member
GCC Member
Posts: 9868
Joined: November 15th, 2011, 2:55 am
Location: in between coastal SC and south FL

Re: Steak Porn

#2150 Post by Scott Brunson » May 21st, 2020, 1:03 pm

Sarah Kirschbaum wrote:
May 21st, 2020, 12:45 pm
Kenny H wrote:
May 21st, 2020, 12:31 pm
Sarah Kirschbaum wrote:
May 21st, 2020, 12:22 pm


We make stock about twice a month, and, while I would normally agree with you 100%, given that we're both home all the time right now and time isn't an issue, I'm much happier doing stove top. No pressure cooker can compare to how wonderful the house smells when you slow simmer a big pot of stock!
Oh no doubt, I always combine a post simmer anyway. It never comes out of the pressure cooker right since moisture is retained.
Yep! When you make a ton of stock it's essential to reduce it, if only for storage purposes. All flavor is retained but it takes up a fraction of the freezer space!
I frequently reduce the stock a lot and then freeze in ice cube trays. The last bit of stock in the pot goes into different ice cube trays and becomes dog treats.
Kyser seems pretty excited about this batch. [cheers.gif]
Tous les chemins mènent à la Bourgogne!
On CT, I'm S1

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