Talk:Pepper/@comment-183.181.174.201-20120720040200

I'm so glad I was able to teach YOU something. You two teach ME new tgihns all of the time. One other thing about stock making (well, there's a list of 7 tgihns to do but I'll do a shortened version). Start with cold water, never boil the stock, let the stock cook at a very slow simmer ( a few bubbles on tope here and there), skim every 30 minutes for the first 2 hours, and then once an hour after that, strain, and then you can choose to remove the fat from the top with paper towels or you can chill it and then easily remove the fat, or you can leave the fat in (I do that these days). Bon appetit!