, put stock back in, and boil until you get a syrup; this will take most part of an hour, depending. Pour into a small stainless steel bowl, and put into the frig. You now have turkey glace, 100 times better than any canned... (2 replies, last updated by sarah galvin November 29, 2008)

from 8 cups in the recipe to 2 cups. [8 cups is HUGE.] Ran the peas under the tap to thaw and then warm, and set them in a strainer over some hot water to keep them warm. Fish was done at exactly 6 minutes [with that one turn.] I... (45 replies, last updated by mirage June 22, 2009)

Braise it, baby! Richard Olney’s advice is to strip off the outer stalks and give the hearts a nice long cook (1.5-2 hours) in gelatinous veal stock or "reduced pot-au-feu or poul-au-pot bouillon." Now, who doesn’t... (33 replies, last updated by Katie Nell September 21, 2006)

fine pieces. Retain the liquid. (Can be done ahead of time.) 4. Heat the broth, and strain the porcini liquid through a paper towel lined strainer into the broth. Keep warm. 5. Make risotto in the usual fashion.. After about ten... (18 replies, last updated by MMRuth July 8, 2009)

. Place in a deep pot with 1/4 teaspoon of salt and cook, covered, over medium heat about 10 minutes, stirring often. (No additional water is needed, as the chard will cook with whatever is clinging to the leaves.) Transfer to a... (21 replies, last updated by northside food June 24, 2009)

the stock, we fill our sink with as many ice cubes as we have accumulated in our icemaker and mix with cold water to a depth that is going to equal the height of stock in our transfer pot. Until we bought a commercial chinois, we... (26 replies, last updated by synergy January 14, 2009)

for a couple of hours. Strain. The strainer goes into the dishwasher. I get a small pot of rich stock for soup with the leftover scraps of chicken or to keep on hand for deglazing or other uses. It’s not like perfect... (115 replies, last updated by Angela Roberta November 18, 2008)

. Do not attempt this with reconstituted demi-glace, which has flour or roux in it, and could ruin the texture of the finished product. In a pinch you could use those bouillon cubes, but the result would probably be too salty and... (18 replies, last updated by Mrs. Smith January 21, 2003)

wrap. Don’t refrigerate. Clam juice: Strain clam juice through paper towel lined strainer into a bowl. Sauce: At this point, have everything ready, b/c it goes quickly from here! In a broad skillet/saute pan (big enough to... (27 replies, last updated by greygarious November 3, 2009)

Caroline, maybe you are washing it away! i typically drain the eggs off in a strainer and then transfer them immediately to an ice bath that i’ve already prepared. the cooling time gives me a chance to tackle the pot with a... (53 replies, last updated by alkapal July 10, 2009)

the turkey’s done, I move it to a platter, and start to deal with the gravy. I pour the veggies and pan drippings into a strainer over a large pot. Then I deglaze the pan with a little water and pour it over the veggies. If... (53 replies, last updated by chef chicklet November 27, 2009)

better. If you only have a small amount of chicken parts, you can also add a Knorr chicken bouillon cube to the stock. It’s cheating, but it’s pretty good, espec. in a pinch. (12 replies, last updated by yayadave September 15, 2005)

it boils, add celery, parsley, thyme, salt, peppercorns and simmer for 3-4 hours. I run it through a strainer lined with cheesecloth, let it cool to room temp and then put it in the frig overnight. Next day I skim the fat from... (31 replies, last updated by Demented February 26, 2009)

I do all of the above, seasoning veggies, it is great added to the fat to fry chicken, must have with baking cornbread, though I do sometimes use lard for it. Don’t waste it. My mom always kept an aluminum tin with a... (113 replies, last updated by pralinepatty November 17, 2007)

constituents we have to add more salt to get the same taste effect. I put way more salt in a leak and potato soup than a bouillon. I have to disagree about acting as a sponge – cellular uptake doesn’t work like that.... (87 replies, last updated by ginger_gram July 12, 2009)