A late start.

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I was awake quite late tending the stock.  Some call it stew if it is meat based.  This was a bit of both, really.  Nowhere did I see where the meat was taken off the bone then the bones put back.  It's a bit more work than many, now or then, want to do I suppose.  However, I believe my mother would often do that.  Not always, depended on what else in life was pulling on her stopwatches.  Though if she couldn't pull it, just as often the meat would be no good after too much time in the pot.  Or so I seem to remember.  I'll ask her sooner or later.

This stock is finished.  Thankfully, beside having the very large steamer basket in that 36 quart stock pot, I actually have a second large stock pot.  Need?  Well, until now, no.  It's just, when you are a milder form of giant, even so, everything normal looks too small.  Bigger isn't necessarily better, it just seems more normal.  I live in a world that was made for small people.  And, since it is often women who cook, smaller even yet.  Then again, sometimes bigger is much better.  I swear, toilets are also made for the female perspective.  I have about the biggest on the market, finally, and... even it seems a bit small.

I finally have good use for those stock pots, and some other things.  Especially since stock can be frozen for up to six months.  I... well... perhaps I made too much this time.  Time will tell if I can use it all in time.  If I can get to two thirds, next time I will make a bit less, or even half, while making another batch of beef stock of the same halved size.  I will freeze some, in the ice trays, though that will be reducded further.  I want that to be rather strong.  Just one tray for now.  Salt free bullion cubes, really.

I thought I turned it off at 9:00.  Not so, found it still simmering at 11:00.  I may have decided to let it reduce a bit, but forget to leave myself a mental note?  I did turn it off at 11:00 though.  No real worries, the meat was pulled, and these things can run for up to even sixteen hours.  I strained the veggies and bones with the steamer strainer, then ran it through the chinois.  I didn't think that would be enough, and I think less so after finishing.  So I have washed that gear for another run, at least the chinois.  Better to strain it cool, I am told.  And while some don't use cheesecloth, I probably will.  It is sold easily doubled, though I think I will double that.  I am hoping for very clear liquid.  I just like the idea, and think I can get it.  I thought about dropping the kettle into the freezer.  Yeah, no.  Not until it is room temp and has been strained, just to get the fat off.

I am hoping to figure out my own rice soup recipe from what others suggest.  My main concern is to not overcook the meat or vegetables.  The meant might even just go in just long enough to be warmed.  But the carrots, onions, and celery will need a bit to cook.  I've just not made a soup before, so don't have a handle on volumes, various cooking times, and such.  Wish me luck?

Later.