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Homemade Stock 101
by
Susan Magrini
Calificación: 4.0
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.%20Once%20the%20vegetables%20are%20soft%20add%20tomato%20paste,%20bay%20leaves%20and%20herb%20stems.%20Saute%20until%20the%20tomato%20paste%20starts%20to%20brown.%20Add%20white%20wine,%20whole%20peppercorns%20and%20simmer%20for%202%20minutes.%3C/p%3E%3Cp%3EMeat%20stock:%20Add%20bones%20and%20water%20to%20slow%20cooker%20or%20Dutch%20oven.%3C/p%3E%3Cp%3ESeafood%20stock:%20Strain%20blender%20mix%20through%20a%20sieve%20into%20the%20slow%20cooker%20or%20Dutch%20oven.%20Add%20remaining%201%20quart%20water.%3C/p%3E%3Cp%3EAdd%20herbs%20and%20salt%20to%20stock%20mixture%20and%20cook%20on%20low%20for%202-3%20hours%20(Dutch%20oven)%20or%208-10%20hours%20(slow%20cooker).%3C/p%3E%3Cp%3EYou%20are%20now%20ready%20to%20make%20a%20soup%20or%20bisque,%20pasta%20sauces,%20gravies,%20and%20risotto.%3C/p%3E%3Cp%3ECooks%20hint:%20I%20save%20the%20ends%20of%20all%20my%20vegetables%20in%20a%20bin%20in%20the%20freezer%20for%20when%20I%20am%20planning%20on%20making%20a%20stock.%20When%20you%20accumulate%204%20cups%20of%20odds%20and%20ends%20you%20have%20enough%20to%20make%20your%20own%20vegetable%20stock.%20Substitute%20the%20bones%20or%20shells%20for%20the%20vegetables%20and%20just%20add%20what%20is%20not%20in%20your%20bin%20(peppercorns,%20tomato%20paste,%20bay%20leaves%20and%20white%20wine.%3C/p%3E){kind=link}