New answers tagged chicken-stock
Sorry for the necromancy, but I have seen a documentary on the logistics of poultry farming on Dutch television that might shed some light onto this. The Netherlands produces quite a lot of eggs and so we also have a large supply of older chickens that are not sold through the regular channels. The documentary makers actually managed to follow a batch of ...
I have never skimmed my broths and they are always amazing
If you are just going to season your stock (according to the formula "broth = seasoned stock"), simple math will suffice: 4 cups = 32 * 1/8 cups -> 32 of your cubes. But if you are planning on using the stock and re-boil it wit fresh meat and vegs you should consider using more stock, because you will have to calculate for evaporation. Depending on your ...
In any food safety situation you really must ultimately ask yourself 3 questions to determine relative safety: How High of a temperature am I sure I achieved? How long did I hold this temperature? How well sealed is the container? If you are pressure canning, there are reasonably good chances you kept VERY high pressure and temperature. As for time, I ...
The trick to keep vegetable nutrient, is by maintaining the right size of your vegetable. Big Size vegetable for long simmer, Medium size cut for medium simmer, and small cut for short simmer.
Top 50 recent answers are included