Stock options
Nov. 18th, 2010 10:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceOne thing about ripping out the carpets: the upstairs gets a lot more aromatic, when I'm cooking down below. I've had chicken stock brewing in the slow cooker since mid-afternoon, and it smells lovely up here.
But, a question: is it possible to overdo stock? I'm havering here, whether to turn it off and let it cool down now or to leave it stewing overnight. Will it spoil, if it goes on too long? (It is ever so slightly not quite simmering as we speak, and will stay that way for ever.)
But, a question: is it possible to overdo stock? I'm havering here, whether to turn it off and let it cool down now or to leave it stewing overnight. Will it spoil, if it goes on too long? (It is ever so slightly not quite simmering as we speak, and will stay that way for ever.)