𝐉𝐨𝐧 𝐁𝐞𝐫𝐠𝐞𝐫 on Nostr: npub1zakvc…fd6uu npub1f3djv…zqjx6 I run it for an hour and 15 minutes, which ...

npub1zakvc2lt3n0hxchfywutz5hc68vlzg7klweccmhfutry7ju4vzcsnfd6uu (npub1zak…d6uu) npub1f3djvredralzq034e8j75uhf7hupqnz2zjqed5s00jxf5ruj4rws0zqjx6 (npub1f3d…qjx6) I run it for an hour and 15 minutes, which seems to be plenty, and I do a manual release, so that's maybe an hour and a half total. And then after I strain out and discard all the solids, I put the stock back in the pot and run it on "saute" for about 20 minutes to reduce it, because I don't want to devote precious fridge space to storing water. So the whole process, for me, runs maybe two and a half hours from the moment I start putting ingredients into the pot until the moment I pour the finished stock into storage containers.