0
votes
0answers
40 views

Shelf life of frozen stocks and sauces [duplicate]

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 ...
5
votes
5answers
15k views

Chicken Stock alternatives?

I want to make a barbecue sauce which has chicken stock in its recipe. This is the first time I needed chicken stock for cooking; somehow, I didn't come by it up until now. Anyway, neither me or ...
7
votes
1answer
850 views

How do I cut bones in preparing a fast brown stock (“fond brun rapide”)?

I tried to prepare the bone and skin from a ham shank for use as a kind of brown sauce or stock. The purpose was to fold the reduction into a beef/pork chili. I was very pleased with the flavor that ...