Monday, December 23, 2024

Stock making tip.....

 


This one little trick will make your stock much richer......

Yeah, tricksy click bait line there, huh?

So, this is really a stock making tip.  A really simple one, but I don't see many people doing it.  Oh hell, who am I kidding?  Hardly anyone makes their own stock anymore, let alone really work for it.

In any case, what you see here are onion cuts and skins from today's French onion soup adventure.  Most people throw these away.  That's like tossing your gold watch away because it needs a new battery.  These scraps represent flavor by the ton.

When I prep onions, carrots, celery, peppers, chicken wings, clean up a beef roast, whatever... it all gets bagged and into the freezer.  The next time I make stock the appropriate scraps will make it into the pressure cooker along with the star of the show.  The result will be a far richer stock with great depth of flavor.

I'm thinking now about a straight up roast onion stock for the pantry shelf.  What could I use THAT for?



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