Basic Stocks And Sauces Newbie Foodies

Basic Stocks and Sauces

coffeebean53 16 years ago

I've added some recipes for basic stocks and sauces. With these you can make alot of different things. Use your imagination and have fun.

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eleven 16 years ago said:

I always save scrap veggies.....the ends from asparagus, potato peels, onion pieces (no peels, of course!), brocolli....just whatever I've got that needs using, I boil it all up for a couple of hours, strain it out a bit, and freeze it for vegetable stock. Adds a wonderful flavor to stews and soups. I freeze the stock I boil chicken in also. Too bad I was out of both today when I made the Baked Potato Soup...I had to use canned!

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linebb956 16 years ago said:

You are awesome.. good idea here.. I will see what I can add..

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coffeebean53 16 years ago said:

Eleven...great idea!!

Thanks Linda....scuffing foot.

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sallyjo 16 years ago said:

When I buy my groceries each week for my menus, I always pre-chop the veggies I use for stews and place them in a container in the freezer. Actually, I have a food saver that I use to vaccuum seal everything I freeze, but a container or freezer bag works just as well. I also chop my bell peppers, onions and celery and freeze those as well. It's much quicker than having to chop everything as you go. So if you're a new cook and you find that it takes you a long time to prepare a recipe, take these tips along with coffeebean53's stocks and sauces recipes and elevens tips for scrap veggies and put them to use. Besides, as you're chopping the veggies to freeze, you're gaining the chopping experience you need to make your work go faster for you.
By the way, I love the idea of homemade stocks and sauces, coffeebean, I've got to go get your recipes for them. Stocks can be used in a lot more than just stews, they add an extra great taste to things like meatloaf as well.
Thanks for the veggie scraps tip, eleven. It sounds like homemade V-8 juice. I like it, I like it, and my husband will love it.

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