We can learn a lot about how to Save Our Planet from our parents and grandparents. Their "waste not, want not" philosophy contains many Save Our Planet lessons...
I am reaching back for this old family staple, Homemade Stock. My grandmother, who lived with us, would never throw away kitchen leftovers and scraps without first considering whether she could make something from it.
I can clearly remember the big stock pot full of a mixture of meats and vegetables slowly cooking on the back of the stove.
What I love about homemade recipes now is that you can tailor the recipe to your own families specific tastes and control specific ingredients based on personal tastes and/or dietary requirements.
Some general stock tips are:
- for the clearest stock, maintain a gentle simmer over low heat (heavy boiling results in a cloudy stock)
- start cooking all the ingredients in cold water and bring it up to a boil
- a white stock is made from uncooked bones put into the stockpot and is a more delicate base suited to delicate soups, stews and risottos
- a brown stock is made with bones that have been roasted. Richer in flavour and darker in colour, this stock is more suited to consommes and hearty soups and stews
- leaving the onion skins on will result in a pretty hue
- the longer a stock is allowed to cook, usually a minimum of three to four hours, the stronger and richer the flavour.
Chris Smith CSSBB
Chay Realty Inc., Brokerage