giggler
Sous Chef
Sort of a Poll really...
When Y'all make Stock (any kind) for soups and such...
Do you just make it Plain with just bones and water? so it comes out like the store bought canned stuff?
Or do you add lots of veggies and spices to flavor the stock while it is cooking.
I've been playing around with the Idea of just making a very thick un-flavored stock to freeze in smaller quanties, and then be able to use that to make soups that I flavor later to my desire...
Thanks, Eric.
When Y'all make Stock (any kind) for soups and such...
Do you just make it Plain with just bones and water? so it comes out like the store bought canned stuff?
Or do you add lots of veggies and spices to flavor the stock while it is cooking.
I've been playing around with the Idea of just making a very thick un-flavored stock to freeze in smaller quanties, and then be able to use that to make soups that I flavor later to my desire...
Thanks, Eric.