Re: [CH] Re: Botulism question.

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Hi C-H's and Rael in particular,

>Yes, but you're talking about using stock in a
>less-than-ideal manner,

I am talking about trying to use and store stock in the most ideal way possible. Pressure cooked in a sealed container for a relatively short period of time compared to conventional long simmering. Flavors almost completely locked in. Pressure canned immediately for reduced temperature storage with no atmospheric boiling to reduce volume and distill off subtle flavors like herb oils.

I get home at 5pm and need to have a meal on the table so that Gavin can leave the house before 6:30pm. Having ready made high quality meal ingredients makes this possible.

>although for the non-commercial cook's money, you
>might as well go ahead and shell out the bucks to have
>someone cook you the whole meal

LOL!
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                     Regards,               Cameron.

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