Kitchen Hint of the Day!

February 5, 2021 at 6:00 AM | Posted in Kitchen Hints | 1 Comment
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Skimming the fat……………

Spoon out excess fat from stocks, stews, and sauces by skimming a few ice cubes (wrapped in a paper towel or cheese cloth) along the surface of the liquid. The ice helps the fat solidify, making it easier to remove with a spoon (or even a piece of toast).

Kitchen Hint of the Day!

January 22, 2021 at 6:00 AM | Posted in Kitchen Hints | 2 Comments
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Save vegetable scraps to make vegetable stock………………

Bones should be saved for use in a chicken or beef stock, vegetable scraps can also be used in making a vegetable stock instead of being thrown out. If you’re saving up those scraps for more than a couple days, make sure you know how to freeze them properly.

Kitchen Hint of the Day!

September 2, 2017 at 6:17 AM | Posted in Kitchen Hints | Leave a comment
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Frozen flavors……

 

By freezing cubes of home-made stock, lemon or lime juice, you always have an easy way of adding flavor to your meals.

Kitchen Hint of the Day!

January 7, 2015 at 6:35 AM | Posted in Kitchen Hints | Leave a comment
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Do not freeze stocks longer than six months. Poultry and veal stocks begin to lose their flavor, and fish stocks get very “fishy.” – At my house they’re lucky to last couple of months before we’re reheating them up.

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