ElsieD

I have had this recipe for over 30 years and don't remember where I got it from. But, it continues to get rave reviews for such a simple soup. Thyme Carrot Soup 6 cups chicken stock 1½ lbs carrots 6 tbps unsalted butter 1 onion, minced ½ cup heavy cream 1½ Tbsp fresh thyme, minced (1 ½ tsp dried) freshly grated nutmeg Salt and pepper In a large sauce pan combine 6 cups of chicken stock (or tinned chicken broth) and 1½ lbs of carrots cut into 1” pieces. Bring the stock to a boil and simmer the carrots, covered for 20 minutes or until tender. In a food processor fitted with a steel blade or in a blender, purée the mixture in batches and force the mixture through a food mill into another large sauce pan. In a small skillet, cook onion, minced in unsalted butter over moderate heat, stirring for 3 minutes or until it is softened. Add the onion to the sauce pan with the cream, thyme and freshly grated nutmeg. Salt and pepper to taste. Bring the soup to a boil and simmer it for 5 minutes. Let soup stand, covered, for 5 minutes to let the flavours blend, ladle it into heated bowls and garnish each serving with minced fresh thyme. Serve 4-6

What exactly, did he do?

Arby's is getting sued.

I tried strawberries today and again, no seeds, just pure juice. After that I tried tomatoes with seeds left in and skins on a couple of them. Both had been previously frozen. Again, no seeds, no skin, just pure juice. I got really good peaches this year which I also froze after blanching and skinning. I hadn't thought to try juicing them but I will, just because I can. I also bought a couple of apples just to see how that works. Great fun. I'm keeping the machine.

Aren't the beans mushy?

Oh, the irony! After all the pistachio recalls here in Canada, today came notice of a recall of ground meat. This was sold in 4 stores in London, Ontario. The name of this mini-chain? Pistachios.

You may be interested in this. https://forums.egullet.org/search/?q=Breville control freak&quick=1

I just tried my new machine on an orange. The juice was great - no pulp. I then tried blueberries. The blueberry juice it produced had very few seeds, in fact they were barely noticeable and perfectly adequate for what I wanted the machine for. The residue is quite dry. The machine is very easy to clean, another plus. Given what I paid for it, I have no doubt that I'll get it money's worth. Next up: strawberries and tomatoes.

Have you looked at the Breville Control Freak?

I don't know whether to laugh or cry.

This is the one I ended up with. It was advertised at a regular price of $400, I paid $150. Ordered yesterday, arrived today. I see that today Amazon is showing a regular price of $452, sale price $170. I can understand the difference in the sale price but regular price? I wrote to the selling company and they said the machine will indeed separate blueberries from their seeds. I have some thawing to see if this is so.

Thanks, Kerry, but the link didn't work.

I decided to try my pizza oven again tonight as I was making flammekuchen. Well I'll be, it did a great job.

Thank you for going to the trouble to find this for me. It is not available on Amazon.ca. too bad, because that was the price range I had in mind.

I'm interested in something like this to get the seeds out of blueberries and some other fruits. But, I'm looking for something in a lower price range. Does anyone have any suggestions?

I'm sorry to tell you this as I know you are very fond of the IP method, but for me, using the stove top method is much more efficient. It's sort of set it and forget it type of thing. Now, I had 6 batches so it was picking the bones out 6 times, putting the meat through a food mill 6 times and IPing 12 times versus picking the bones out once and putting the meat through a food mill to extract any remaining stock once. So yes, it was interesting but for me, I'll be sticking with the stove top method. I will say that the stock produced by your method was excellent and I'd give the same score to that produced by both methods.

I took the reduced stock that I had made (my first post) using the stock pot method and the result using @rotuts's IP method, put the two of them in a pot and reduced it to just under 4 cups. To say it's powerful stuff would be an understatement. This I put in ice cube trays in 1 tablespoon amounts and put the trays in the fridge to set. Once set (consistency is like hard rubber) I took them out of the trays, put them on a sheet pan and froze them. They are now bagged and in the freezer.

No, i followed your directions. The carcasses for 1 hour, large bones taken out, meat cooked another 30, next batch into the same water. Repeat. Oh, the meat was pressed through a food mill and the liquid added back to the pot after each batch. I strained the works through cheesecloth into a large bowl and filled those cups up from left to right. I had 6 batches all told as we had a capon for Thanksgiving and the carcass from that was added as well. I did start last night which turned out to be a good thing or I might still be at it.

@rotuts This is my yield. the first cup has a lot of fat, once the fat has solidified I'll remove it and test the end product. I'm hoping for good things.

I totally agree.

You bet I did. There was quite a bit so it is in the fridge and I'll add it once the fat has solidified and I've removed it.

Bones are roasted. O

Thank you, @rotuts. As mentioned, I'm browning the bones and will do stage 2 tomorrow unless i get ambitious today. So, split the bones into 4 lots, put 1 lot in IP, add water, PC on high 1 hour, remove big bones, smash meat using potato masher, IP again 30 minutes, use (in my case) food mill to get the rest of the stock out of the meat. In goes lot 2, re-using the liquid. Have i got that right? I have a 6 quart pot and a 3 quart pot.

Right now I'm roasting the bones and will cook them up tomorrow. The cost was $2.18 per kilo, or 99 cents a pound. I got 19 pounds. Maybe I should try using the IP. How much do you do at a time? Do you fill the pot with bones then fill with water to the MAX line?

Just picked up some more.