Stock? spices or no

[skilletlicker]

I do not have the time to go through all this but I say stock is supposed to be stock, it is like predefined.

The whatever goes in the oven and roasts, you may salt if desired.

After it gets some brown on it, the water goes in, as do carrots, celery and a bay leaf, or two for a big batch. Of course onion and garlic. It is all strained out.

Once it is ordained stock, then it comes out.

T

Jeese Louise, Termy.
How have we gotten by all these years without you?

 

[GotGarlic]

Jeese Louise, Termy.
How have we gotten by all these years without you?

I was wondering the same thing

 

[Bitser]

I freeze stock in various sized tubs from yogurt, cottage cheese, etc. Most is either all veg or chicken and veg, labeled as to color: light, dark, etc. When I parboil chicken before grilling, I label that stock as Chicken SPG (salt, pepper, garlic) or Adobo (soy sauce, vinegar, garlic, black pepper, bay leaf). The adobo stock is a great base for hot & sour soup. I also save the boiling/steaming liquid from lobster and crab for seafood soups.

 

[Bitser]

Using a stockpot with a strainer makes it simpler to remove bones or anything you don't want in your compost.

We live in a rural area where putting bones or meat in compost tends to draw the attention of a black bear— tough on the composter.

 

[jennyema]

I do not have the time to go through all this but I say stock is supposed to be stock, it is like predefined.



Once it is ordained stock, then it comes out.

T

 

[msmofet]

 

[dragnlaw]

jennyema


msmofet

ditto ditto