Whenever I make stock or sauces (mostly tomato sauce), I make large batches and freeze whatever I won't be using over the next couple of days. I use simple plastic containers -- nothing air tight. How ...
I have some frozen lamb bones that I want to make a lamb stock with. The recipe I'm using roasts the bones in the oven before making the stock - is it necessary to thaw the bones before roasting them, ...
I have a lot of frozen stock and need to free up freezer space. Can I thaw and then can this stock in a pressure cooker?
We took our left-over turkey carcass and parts and simmered them for a few hours with water in a pot with some herbs and veggies. After removing the solids, and separating the fat, we placed it in ...
What is the best way to store stock in the freezer? I can think of ice cubes and plastic bags, but am looking for other ideas. Also, what would be the optimal portion size?