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Life After Brown
What's Cookin' ??
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<blockquote data-quote="klein" data-source="post: 905559" data-attributes="member: 23950"><p><span style="font-size: 12px"><strong>Making Soup Stock</strong></span></p><p><span style="font-size: 12px"></span></p><p><span style="font-size: 12px">Don’t pitch that turkey carcass. Make stock instead! It’s really very easy to do. One of the great things about homemade stock is that you are in control of what goes into it so the flavors are totally yours - instead of the flavor determined by food designers and marketers for a company that produces stock as a product. Make it as a nourishing food, not a product. Homemade stock is great for me because I need to eat low sodium more often than not and with homemade, I'm in total control of that. I also like a more fully flavored stock than you will find in most cans and boxes, and it's fun to play with the flavor.</span></p><p><span style="font-size: 12px">Here are recipes for three basic stocks that will give you a strong foundation for so many recipes and meals. You are in charge of all the ingredients. My favorite amount of parsley may not be yours. If 8–10 sprigs sounds like too much parsley, scale back. If you hate celery, then do not use it. If you like lots of garlic, then add lots more! If carrots are plentiful, inexpensive, and you love them - use a bunch. Remember, you can always adjust the seasonings to suit you after it simmers a bit.</span></p></blockquote><p></p>
[QUOTE="klein, post: 905559, member: 23950"] [SIZE=3][B]Making Soup Stock[/B] Don’t pitch that turkey carcass. Make stock instead! It’s really very easy to do. One of the great things about homemade stock is that you are in control of what goes into it so the flavors are totally yours - instead of the flavor determined by food designers and marketers for a company that produces stock as a product. Make it as a nourishing food, not a product. Homemade stock is great for me because I need to eat low sodium more often than not and with homemade, I'm in total control of that. I also like a more fully flavored stock than you will find in most cans and boxes, and it's fun to play with the flavor. Here are recipes for three basic stocks that will give you a strong foundation for so many recipes and meals. You are in charge of all the ingredients. My favorite amount of parsley may not be yours. If 8–10 sprigs sounds like too much parsley, scale back. If you hate celery, then do not use it. If you like lots of garlic, then add lots more! If carrots are plentiful, inexpensive, and you love them - use a bunch. Remember, you can always adjust the seasonings to suit you after it simmers a bit.[/SIZE] [/QUOTE]
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