RE: [CH] Beef base
Parkhurst, Scott Contractor (SCOTT.PARKHURST@LEAVENWORTH.ARMY.MIL)
Mon, 31 Mar 2003 18:34:35 -0000
> Storage? gotta have freezer space or a need/ability
> to use up quickly.
You can reduce the volume of space needed considerably
by making a concentrated stock. It also stays good longer
when stored in the fridge rather than consuming valuable
freezer space.
Just follow your favorite stock recipe, but after you
strain it and remove the fat (if any) return it to the
sauce pan/pot and simmer until the volume is way way down.
Use little or no salt in the stock recipe or you'll end
up with a jiggly little salt lick.
I have about 4 ounces of delicious lamb stock (too bad
for you, eh Doug?) that started out as 2 quarts in the
sauce pan. Heavenly stuff. My current favorite use is in
sauteed mushrooms. Cook until almost done, add chipotle
powder and finish with about a teaspoon of the concentrated
stock.
Scott... KCK