Preparing a Thanksgiving feast in space is a lot easier than here on Earth, but the end after dehydration, irradiation, and rehydration aren’t exactly the height of appetizing. Still, the environment more than makes up for it, and apparently the cornbread dressing is (relatively) fantastic.
…there are also times when I’m in a hurry and I want that great chicken stock NOW. Likewise, there are days when I need to step out for a while and I don’t want to leave an unattended pot simmering on the stovetop. This is when I think about pulling out the pressure cooker or the slow cooker. But how do the results compare?
The author set his slow cooker on low. He should have made a fourth batch with it set on high.
Different slow cookers reach different temperatures. Mine reaches a good simmer on low and a boil on high.
He doesn’t say whether he started with cooked or raw chicken scraps. A couple of the best batches of stock I’ve ever made were from the carcass of my Thanksgiving turkey done in a slow cooker which I started right after the meal an let simmer all night. I wonder if using cooked bones makes a difference.