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Message
re: Making a seafood stock
Posted on 9/20/23 at 3:34 pm to daberryballer
Posted on 9/20/23 at 3:34 pm to daberryballer
quote:
Go to www.rlscheiber.com
Thank you daberry! That's a great resource and very good pricing.
Agree on being careful with salt when you use a base like that. In fact, I don't think I used any additional salt last year when I used the lobster base for the Plantation Shrimp Creole. I made a 4x batch last year. Upping it to 5X batch with 20 pounds of shrimp this year because we barely had enough last time.
Along with 35 pounds of catfish, 30 pounds of wings, fries, cole slaw, rice and hush puppies. There will be leftovers I'm sure.
1
Posted on 9/21/23 at 2:04 am to Professor Dawghair
We use a pressure cooker at 15 psig for 90 minutes. Shrimp shells, crab shells, clam shells, lobster shells, whatever we have. Also onions, celery, hot peppers, etc. 90 minutes, cool in a water bath, strain, and freeze the stock in Qt. bags.
This post was edited on 9/21/23 at 6:14 pm
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