Cooking stock in the oven

[Ruth]

I too love your books and "The Making of a Chef" sent me back to my stock pot after a brief but unhappy flirtation with store bought stocks and demi-glaces. I have been battling with my burners ever since, resorting to crazy contraptions to keep the pot high enough above the heat source so as not to go above 180°. I never thought of using the oven but once you said it it seemed so obvious. Your books are truly inspirational and I find myself reading them over and over and making notes every time. Thank you

[Michael Ruhlman]

Thanks. Yeah, those store versions stocks and glaces are absolute garbage. Keep making good stock. Same method is perfect also for dried beans, shich should be cooked that gently to keep them intact.