One of our favorite sections of Fine Cooking is near the front of the magazine, where they highlight cooking tips sent in by readers. We know how smart all of you out there are, so it's no surprise to us that some of the best ideas come from other home cooks. This is a good one for winter.
Straining a heavy pot full of chicken bones and chunks of vegetables is always a dicey adventure for us. We don't really have a strainer big enough to hold all of the solids, and inevitably the biggest part of the chicken carcass comes tumbling out in a splash, getting hot stock all over us and our counter top.
What we probably need is a bigger colander. But this is a good tip, too. Boil your stock in a pasta insert, so that you can lift out the strainer, with the chicken and vegetables, leaving the liquid behind. We're thinking you'd still need to pour the stock through a fine mesh strainer to get out little bits of herbs or vegetables, but that's much easier once the big stuff is gone.
We don't own one of these multi-purpose pots- too big for our small kitchen. But if you do, and you're only using it for the occasional huge pot of pasta, this gives it another purpose.
Anyone else making stock in a pasta pot? Do you have other straining tips?
Related: Good Tip: Stock in the Slow Cooker