My Latest Recipes 0

Oh my. I have no recipes. :\

About Me and My Recipes Leave a Message
Add a Link?

Post a link to a recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message ✔ or cancel
  • oldgringo 4 years ago
    Hi,
    Once you you have strained your stock, raise the temperature and boil the stock to reduce it's volume. The longer you boil off the water the richer the stock gets. Secondly, everybody tastes salt differently, so in any recipe feel free to adjust the salt to your own taste. Also, feel free to use other vegetables to make this stock; it's adjustable to your tastes. Thanks for your comments.
    oldgringo, Richard
    Flag