Hi all I am wondering when you make stock, what the best method is to get every last bit of liquid out of the solid stuff. That ^ is just some of it. I take the stock pot, pour it through a strainer (large bowl is underneath to catch the liquid) and the solid stuff that is caught, rests in that strainer. I then take a large slotted spoon, and squeeze, in an attempt to get al of the liquid out. But is this the best way to do this? First, it is time consuming, secondly, I imagine that with each batch I make, I am weakening the strainer with all of the pressure I am putting on it, and feel that it will eventually give. If there is a better way, kindly share How do they do this in restaurants? Cheers.