If you prefer to make your own stock, these recipes can be made up to 4 days ahead and stored, covered, in the refrigerator.
Be sure to remove any fat from the surface after the cooled stock has been refrigerated overnight.
If the stock is to be kept longer, it is best to freeze it smaller quantities.
Stock is also available in cans or tetra packs.
Be aware of their salt content.
Stock cubes or powder can be used.
As a guide, 1 teaspoon of stock powder or 1 small crumbled stock cube mixed with 1 cup (250ml) water will give a fairly strong stock.
Be aware of the salt and fat content of stock cubes and powders.
Sunday, April 12, 2009
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