I tell you a kitchen gadget I would like to exist. A stock maker.
On the same principles as a rice cooker, measuring precisely the point that the steam coming out reduces and stopping then. So you just put bones/veg/leftovers and water in, press the button and it makes you thick jellified stock.
On the same principles as a rice cooker, measuring precisely the point that the steam coming out reduces and stopping then. So you just put bones/veg/leftovers and water in, press the button and it makes you thick jellified stock.
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Why is this pasta so nice, why are these potatoes so nice, why is this polenta so nice, why is this very simple thing with chickpeas and onions so nice.
I load up everything in the basket, fill to the line, and then cook on high pressure for 4 hours followed by natural release.
Clear stock, no skimming, no effort, just roasted bones and patience.
https://www.cuisinart.com/chefs-classic-stainless-12-quart-pastasteamer-4-piece-set/77-412P1.html
I think there are gastronorm tray inserts like this too, depending how fancy your oven is :D
I guess a REALLY BIG slow cooker with a fitted draining basket would be a good option too.
Some measure of automation would help though.
you could theoretically do this with a hydrometer, but stocks vary greatly
there's a wide difference in gelatin, fat, flavor content etc between types of meat/veg