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-> Soup
FranticFrummie
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 Thu, Mar 15 2018, 9:57 am
Not regarding the pot so much, but my advice is to boil down the stock and make it super concentrated. That will take up less storage space. When you're ready to prepare it, just add enough fresh water to get the flavor diluted to taste.
As for storing the pot for next year, you can stuff a lot of small items in the pot, and it will be more efficient to pack. Pot holders, veggie peelers, cork screws, etc.
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Bluesky 1
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Thu, Mar 15 2018, 10:09 am
Do not concentrate it. I have done it and a lot of the taste is unfortunately lost. It doesn't work with chicken soup. It might work with other stuff but not with this. Been there done that.
Op you did the best thing just buying another pot. I would put a package of chicken bottoms and a turkey drumstick. It gives a lot of taste.
Then fill the pit with all vegetables you use and then fill with water.
I put whatever vegetable I can on pesach as it needs to be vegetables that peel. So no herbs for pesach for us. My soup is heavenly.
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Bluesky 1
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Thu, Mar 15 2018, 10:09 am
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Forgot to say I use 16 quart pot.
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thunderstorm
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Thu, Mar 15 2018, 1:11 pm
| Bluesky 1 wrote: | | Forgot to say I use 16 quart pot. |
Do you know where I could find a Cuisinart or Calphalon 16 quart pot? Or something as good as those brands? I can't seem to find any.
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