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- 33
- Joined Nov 27, 2012
Hello everyone.
I might just have a side gig coming up and was hoping to get some insight on the subject.
Have you guys ever done any kind of stock on a major scale?
What would the common problems be when moving from what a very busy kitchen(50L day)usually does to a factory setting?
Whats up with the bone honeycombing(?) when cooked for a long time in a pressure cooker?
Cider vinegar, real flavor factor or a myth(1 tablespoon per 2 liters of stock)?
anything really as I am just getting started on the subject.
Cheers
I might just have a side gig coming up and was hoping to get some insight on the subject.
Have you guys ever done any kind of stock on a major scale?
What would the common problems be when moving from what a very busy kitchen(50L day)usually does to a factory setting?
Whats up with the bone honeycombing(?) when cooked for a long time in a pressure cooker?
Cider vinegar, real flavor factor or a myth(1 tablespoon per 2 liters of stock)?
anything really as I am just getting started on the subject.
Cheers