Kitchen Hint of the Day!

Frozen flavors......


By freezing cubes of home-made stock, lemon or lime juice, you always have an easy way of adding flavor to your meals.

Kitchen Hint of the Day!

Some stock tips from Cranky Cooker Pete........


Do not freeze stocks longer than six months. Poultry and veal stocks begin to lose their flavor, and fish stocks get very "fishy."

When straining stocks for use or storage, be sure to press firmly on the bones and vegetables to release the flavor.


And remember......

Bone broth is nutrient dense. It contains vitamins and minerals that are easily absorbed by the body  including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and a variety of trace minerals. Bone broth is rich in gelatin which supports healthy digestion.

Kitchen Hint of the Day!

Do not freeze stocks longer than six months. Poultry and veal stocks begin to lose their flavor, and fish stocks get very "fishy." - At my house they're  lucky to last couple of months before we're reheating them up.

Kitchen Hint of the Day!

One mistake people frequently make when preparing stock is to place soup bones in the water after it has come to a boil. This tends to seal the bones and prevent all the flavor and nutrients from being released into the stock! The bones should be added to the cold water when the pot is first placed on the stove to allow the maximum release of flavors, nutrients, and especially the gelatinous thickening agents that add body to the stock.