Comments on: LoMoCoMo: what I’ve been living on

By: cissa

cissa — Sun, 04 Nov 2007 23:57:09 +0000

How long? Um- I dunno. I basically simmer the bones (plus maybe some seasonings) etc, for a couple of days (probably 6 hours/day). Then I strain it, and if there’s meat separable from the bones easily, the dog gets that. She adores it.

Then I boil the rest down until it fits in maybe a 2-cup measuring cup. I refrigerate it and skim off the fat, melt the rest, and freeze it in ice cubes.

The time really depends on how much you have. I reduce it until it’s a pretty thick syrup, but usually before the syrup itself starts to caramelize much.

By: Cam Sculpin

Cam Sculpin — Sun, 04 Nov 2007 04:16:05 +0000

That’s some serious reducing! How long does it take you to reduce a batch like that?

I reduce mine, too, but after a while I always think: the aromatic compounds I’m smelling now are compounds I won’t be ingesting. Nooooooo!

By: cissa

cissa — Sun, 04 Nov 2007 03:16:04 +0000

I’ve just decanted some concentrated chicken stock- made by boiling down a roasting chicken from which I’d stripped most of the meat- into an ice cube tray. Each cube equals about 2 cups of a strong but salt-free chicken stock.

One of the things I plan to do with this is to make spicy noodles when I have sinus problems.