Pot-au-feu/Simmered Meat'n'Veg: Cook-off 35

[annecros]

Would a quick blanch in boiling water, then start cooking in cold water work if stock is the primary goal?

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That's what I did, unfortunately I haven't done a side-by-side comparison.

Lovely stuff going on there, nonblonde007. Pleased that you can put a name to the pot! I do notice you have more skimmage, but I also think you have more going on in the big bowl of cheap meat than I did. Do you utilize the skimmage for anything?

I don't mind the skimmage much either. It's just a whenever I walk through the kitchen sort of thing. Maybe I'll do just the cold water start when I do this again.

[SobaAddict70]

http://www.finecooking.com/articles/how-to-make-pot-au-feu.aspx

I think this will be one project this weekend.

I had wanted to make maqluba but that will have to take a back seat for now.

When you think about it, pot-au-feu is a French version of a New England boiled dinner.