Happy Tuesday everyone! As promised, here are some tips for making your own soup stock. First of all, let me just explain why I go to the trouble of making my own stock. Yes, it is more work than just pulling a can/carton off the shelf, but to me it is so worth it! (Actually, I would argue that it is more work to pack my kids up and go to grocery store than to just make something at home. I rarely go to the store more than once every other week; the odd time I go once a week, but not often. Huge time saver!) Anyways, homemade stock is way cheaper, it tastes better, and it is so much better for our bodies! Ever look at the sodium content on pre-made stock? That said, in the real world, not everyone has time to home cook everything, so my goal here is to provide tips that are doable for everybody. :) So, lets start with the easiest one first: Vegetable Stock. Heres a little secret for you: I have never bought or made a pot of vegetable soup stock. Never, not once, ever. Instead, whenever I cook/steam veggies on the stove (or in the microwave), I just pour the veggie water into an ice cream bucket that I keep in my freezer labeled Veggie Stock rather than pouring it down the sink. When the bucket is full I use it to make a pot of soup. Or, you can freeze the veggie water in small containers for those times that you would want 1 or 2 cups of stock in a recipe. There. That is it. Talk about easy, right? Stay tuned as later I will post directions on making pork or beef stock. Thanks for reading!
Posted on: Tue, 15 Oct 2013 20:41:55 +0000
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