Low Salt Ideas

Low Salt Ideas

• crazycookinchick 14 years ago
  Something I learned recently and let me tell you it makes any soup taste a whoooooole lot better.
  
  When I cook I've started this bag in the freezer of all the peels, remnants, peels, anything left from when I chop up veggies for cooking. The ends of and peels of carrots, potato peels, the tops of tomatos, outsides of garlic and onions, and peppers. Then when I make salt I'll go and boil this stuff for about 45 mins and there's my stock. Now I found IKEA to have these wonderful different size pot inserts with the holes. I don't know what it's called. Or I've heard some folks use cheese cloth.
  Now for my chicken/turkey soup I save the carcass of the bird and also thro in some of these veggies and boil that away in this insert with the holes so I don't have to strain my stock.
  Tastes a million times better than any store bought stock.
  
  I've also started making EVERYTHING from scratch because store bought things chipotle in adobo, bbq sauce, even tomato sauce has oodles of salt.
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• chuckieb 13 years ago said:
  You know I've always wondered about doing the freezing of the vegetable bits thing. I too make my own chicken stock and I love it and I always wondered how to do a veggie stock as well. I'm going to give it a try based on your recommendation. Thanks.
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