Hurricane Advice

[Frazzemrat1]

That pot though, and that burner... looks like a crab boil set up...

 

[Frazzemrat1]

EB was a fun place to visit.

Visit... LOL I visit every day, and wipe its dirt off on my door step. Its a good place to work though, I just don't bring anything home with me. It can be frustrating. Lots and Lots of incredibly smart people, who are stupid.

 

[rjohns39]

it all works right

Works like a champ. I start it about 4:00 on Friday afternoon and am done by 4:00 Saturday. I pull out the solids between 5 and 6 (whenever I get up) Saturday morning and let it simmer until the right richness has been achieved. Then strain into 5 gallon cooler and fill my jars from the cooler. Then process 28 jars at a time.

 

[rjohns39]

That pot though, and that burner... looks like a crab boil set up...

It can certainly do that too

 

[rjohns39]

Visit... LOL I visit every day, and wipe its dirt off on my door step. Its a good place to work though, I just don't bring anything home with me. It can be frustrating. Lots and Lots of incredibly smart people, who are stupid.

I once had a PhD, one of the top 12 atmospheric modelers in the world... He would call maintenance if his office light wasn't on--couldn't figure out how to flip the switch? And couldn't fill out an expense report to save his life.

 

[Kiki]

Ok... Well here goes. First its important to know that I'm a bit nerdy and love food science and science in general.

I'm also big into efficiency and process improvement.... And I use a LOT of stock.

So here was my problem: I have two large stock pots (12 & 16 qt) which will yield about 14 quarts or one canner load of stock and the process takes 12-16 hours. I wanted more stock without drastically increasing time. (btw, start to finish is about 2 hours for a canner load)

So here we are... My friends and I are sitting on the patio at a hotel in Atlantic City, its a beautiful night, so the patio if full of guests. Of course we're all sipping our favorite beverage and chatting. At my table, I have a biologist, a physicist and a handful of engineers. So I present my challenge to the group. The biologist starts out with how quickly we need to get the water to a boil and what temps we need to simmer the stock, so we don't get any bad bugs. The engineers break out their computers and start looking for pots and calculating what the target quantity should be. Once we determined that we wanted to target 3-4 canner loads (two canners so 28 quarts per load). The physicist, breaks out his calculator to figure out time over temp to get the mass water and solids from 40 degrees (fridge temp) to boiling, so we could calculate what burner we needed. After a few minutes, we negotiate back to 3 loads so a 160qt pot and 150,000 btu rocket burner. Propane powered to go along with my other toys on the deck.I jump on amazan and order the stuff and as I'm placing the order realize that everyone on the patio had stopped chatting and are all staring at us. They thought (as you probably do) that we were a bunch of total loons.

So here's the stock pot I use... Last time I made stock, I got 92 quarts.

I'd love to have you all over for dinner one day. At the same time.
I could take notes.

 

[rjohns39]

When I'm done doing cut-ups for meat birds, I'm left with the ribs, keel, back and neck. plus wing tips and of course feet. Last batch used 34 sets of those in the pot. I want to cut them down more to get bones in next time.

 

[Kiki]

That pot though, and that burner... looks like a crab boil set up...

We use that set up for crawfish boils and frying turkeys.

 

[Flashpoint]

it all works right

When he first told me the story, the very FIRST thing that popped into my mind was, " A biologist, a physicist, and an engineer all walked into a bar.....".


That said, how cool is it to have a scientific formula to make stock created by some of the brightest folks in the world - and proven by the actual use of said formula. How can you go wrong? Way to go, @rjohns39!

 

[pennyJo1960]

Visit... LOL I visit every day, and wipe its dirt off on my door step. Its a good place to work though, I just don't bring anything home with me. It can be frustrating. Lots and Lots of incredibly smart people, who are stupid.

use to call the educated idiots

We use that set up for crawfish boils and frying turkeys.

never cared for deep fried turkey like mine in a oven