Add two kids
No meat thermometer
get engrossed in anything else, excpet thinking about the delicious meat in the oven.
Stupid, Stupid, Stupid!
Sunday, April 19, 2009
Wednesday, April 01, 2009
Stock It!
Have you ever cooked with stock? Stock Cubes or buillon? Well you ought to have. Anyway there is nothing better than home made stock. Yes there are some good shop buillon out there now, but if you live where I do, behind a certain wall, then your choice is limited to the cheap end of stock cubes.
So how to make stock? It is easy and all you need is some left-overs.
You can make a veggie stock, or any meat stock , as you like.
Right now, I have a fresh chicken stock on the go. I got a whole chicken this morning. Welcome to the country behind the wall. It was at least dead and de-feathered. But that was about it. That is another story for the less sqeemish people out there. Anyway Stock.
Put all the bits of your left-over meat or veg into a pot, if they are raw, quickly brown them in some oil. Add a chopped onion (if you have one) - I didn't this morning! Then add veg (any bits that you have lying around and fry for a few minutes. Then add water to cover. Bring to the boil and simmer for as long as possible. Two to three hours is good. The longer the more flavours can be brought out of the food into the liquid.
Allow it to cool. Draw off the fat. (Using a spoon is the easiest). Filter it and store it in the fridge or freeze the stock in useable amounts.
Home made stock can be used just like stock cubes, except you know what has gone in it.
Oh yeah I visited a stock factory in Ecuador once, believe me, if you can make it yourself you are doing yourself a big favour. Yes meat does go into manufactured cubes, but to make it go futher, lots of additives are added to stretch it.
Have fun, be brave and just try it. As you succeed you can try adding different things. Jamie O, Mrs Beaton and lots of people have great stock recipies.
So how to make stock? It is easy and all you need is some left-overs.
You can make a veggie stock, or any meat stock , as you like.
Right now, I have a fresh chicken stock on the go. I got a whole chicken this morning. Welcome to the country behind the wall. It was at least dead and de-feathered. But that was about it. That is another story for the less sqeemish people out there. Anyway Stock.
Put all the bits of your left-over meat or veg into a pot, if they are raw, quickly brown them in some oil. Add a chopped onion (if you have one) - I didn't this morning! Then add veg (any bits that you have lying around and fry for a few minutes. Then add water to cover. Bring to the boil and simmer for as long as possible. Two to three hours is good. The longer the more flavours can be brought out of the food into the liquid.
Allow it to cool. Draw off the fat. (Using a spoon is the easiest). Filter it and store it in the fridge or freeze the stock in useable amounts.
Home made stock can be used just like stock cubes, except you know what has gone in it.
Oh yeah I visited a stock factory in Ecuador once, believe me, if you can make it yourself you are doing yourself a big favour. Yes meat does go into manufactured cubes, but to make it go futher, lots of additives are added to stretch it.
Have fun, be brave and just try it. As you succeed you can try adding different things. Jamie O, Mrs Beaton and lots of people have great stock recipies.
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