Chef Jack

Not sure if you got an answer yet! Typically (very basic rule of thumb) is 8# of bones, 5 qts of water will get you 4 qts of stock. I don't measure anymore, I just cover the bones with 2-3 inches of water and let simmer over night. Jack veal stocks should go atleast 18 hours imho.

Hello, Some one just emailed me this thread. I'm very new to egullet. I'm the co-leader for slow food wisconsin southeast and a chef. It looks like your getting some good ideas. If you need some more from Wisconsin or surounding states I or the leader could help. Go Slow! Chef Jack PS Thats Sarah for passing this on!

Below is a web site for creme friache, the problem with "our, made in the USA" products is that they are pasteurized. They will never taste like, what you are looking for. http://www.vtbutterandcheeseco.com/ many high end stores carry this product. Jack

One example that I know of is walnuts. Especially candied. Place in water, simmer for a time and rub in a towel to remove the outer membrane which can be quite bitter. The properties I believe are similar to tannins in wine. Jack

I'm not sure about putting in a dish washer, but I read somewhere that if you microwave them for one minute, that sterilizes them. I thought it was in the NYT several years back. I do it a half a dozen times before throwing out. Jack