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Marie2020
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Make your own stock cubes
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- Thread starter Marie2020
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Make your own stock cubes
baymule
Garden Master
That makes sense and I love this guy’s humor.
digitS'
Garden Master
There may be a package of those cubes on a kitchen shelf but we haven't used one in recent history. Ttoooo, salty!
Yes, I think the guy left out meat but, that's okay. Kitchen machinery, we must have all of those — the dehydrator is sitting on the table in there running, right now.
When we are cutting up things that we like to eat, don't we all assess values? "That part's too coarse and stringy. Oh, that's 100%! Nobody will notice, I'll just eat that off the board right now
."
What's left, doesn't all need to go to the compost bin. We like the flavor or we wouldn't be using the "good" parts. The presenter makes the good point, save the coarse parts until you have enough to be worth adding to some water and boiling on the stove.
I think that all trained chefs would sorta shrug their shoulders at the time I take boiling bones. I read once, "90 minutes minimum." Okay, that's it. I'm reluctant to pull the slow cooker off the shelf and, during the Summer months, don't like the idea of running a lot of heat in the house. I can do a fair job of keeping track of 90 minutes. What I have in that water is not all that it could be but splashed into a stir-fry, added to a casserole, or as a base for adding more ingredients for a pot of soup – it's a good step up from tap water.
Usually, my pot of stock amounts to more than I can put in a sandwich bag. It will go in the freezer and there always seems to be some at hand these days so I feel good about that. Cubes of dry and concentrated would be easier to use and I am thinking about the dehydrator in there serving its purpose drying some Mandarin orange peels. The resulting zest will still go in the freezer, it's used too slowly and has too much value for my tea to trust drying, entirely.
Those pandemic checks, the first went for a new garden tiller. Since we gave one of the freezers in the garage to DD, the 2nd check went to a replacement. Three locations for frozen food ... and almost none of it is commercially processed, convenience stuff. Always trying to think of simple recipes and preparation time. Even with retirement, time is also of the essence, don't you know ?
Steve
Yes, I think the guy left out meat but, that's okay. Kitchen machinery, we must have all of those — the dehydrator is sitting on the table in there running, right now.
When we are cutting up things that we like to eat, don't we all assess values? "That part's too coarse and stringy. Oh, that's 100%! Nobody will notice, I'll just eat that off the board right now
."What's left, doesn't all need to go to the compost bin. We like the flavor or we wouldn't be using the "good" parts. The presenter makes the good point, save the coarse parts until you have enough to be worth adding to some water and boiling on the stove.
I think that all trained chefs would sorta shrug their shoulders at the time I take boiling bones. I read once, "90 minutes minimum." Okay, that's it. I'm reluctant to pull the slow cooker off the shelf and, during the Summer months, don't like the idea of running a lot of heat in the house. I can do a fair job of keeping track of 90 minutes. What I have in that water is not all that it could be but splashed into a stir-fry, added to a casserole, or as a base for adding more ingredients for a pot of soup – it's a good step up from tap water
.Usually, my pot of stock amounts to more than I can put in a sandwich bag. It will go in the freezer and there always seems to be some at hand these days so I feel good about that. Cubes of dry and concentrated would be easier to use and I am thinking about the dehydrator in there serving its purpose drying some Mandarin orange peels. The resulting zest will still go in the freezer, it's used too slowly and has too much value for my tea to trust drying, entirely.
Those pandemic checks, the first went for a new garden tiller
. Since we gave one of the freezers in the garage to DD, the 2nd check went to a replacement. Three locations for frozen food ... and almost none of it is commercially processed, convenience stuff. Always trying to think of simple recipes and preparation time. Even with retirement, time is also of the essence, don't you know ?Steve
