Quote:
Originally Posted by lashbear
I was going to say "I do hope you make Stock with the carcases afterward, but I see ~MS~ has beaten me to it. ! 
Sounds great !! When can I come over for some Turkey ?? 
Another thing you can do is: once you make, say, 4-5 Gallons of stock, you can then strain it, return to the heat, and reduce it waaaay down to about 1 Gallon (which I believe is almost the same as a Litre..) Then you can freeze it in Ice-cube trays, empty the stock cubes into a ziploc bag, and use them as you would commercial stock-cubes. This saves room in the freezer.
...also 1 or 2 of these stock cubes are good for "sauteeing" veggies in a pan instead of shortening. |
Visible mojo for my favorite bear....
when can you come for turkey? Easter 09 sound good to you?
I like doing that too but totally forgot about it, I haven't done it in a few years since I started doing the bottle thing. I need to do that this holiday season for making seasoned veggies and rice dishes. I think my stand alone freezer dying was why I had stopped doing the ice cube version. Another nice advantage is for those of us who have to ration our salt intake, with the fresh stock we can control the flavors like onion/garlic/bayleaf and help not 'need' that extra sodium...it's also terrific if you have anyone allergic to MSG in your life, you can use it for so many things not just soup base.