Tips and Tricks of The Trade # 4

When you make a stock, refrigerate it overnight, then skim any excess fat off and strain it through a sieve again. Put it back on the stove, and bring to the boil, reduce to a simmer and cook it until you have about 500ml of concentrated liquid left. Let it cool and pour it into ice cube trays and place in the freezer. Once frozen solid, remove and place into sandwich bags and label. Whenever you need stock for anything you can take out one cube and add it to 500ml of water to have instant homemade stock.

Freezing in ice cube trays also works for leftover wine. If you don't finish off a bottle, pour the remainder into the trays, once frozen, place into freezer bags, and pull out a cube every time you need to cook with a bit of vino...


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