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Another Stock Tip
Posted on 10/25/15 at 9:03 am
Posted on 10/25/15 at 9:03 am
Onion skins. Add the outer skins to your slow simmer. They add flavor, and awesome color, to your stocks. You're welcome.
5
Posted on 10/25/15 at 9:08 am to OTIS2
Thanks for the knowledge
Posted on 10/25/15 at 9:30 am to OTIS2
Damn I thought you were gonna help me make money
Posted on 10/25/15 at 9:58 am to J Murdah
Silvers down? Well call the Lone Ranger, he'll cheer him up.
Posted on 10/25/15 at 10:55 am to OTIS2
Gahlic skins too baw
Posted on 10/25/15 at 12:17 pm to OTIS2
Leftover shrimp Diane from last night
Posted on 10/25/15 at 3:05 pm to OTIS2
That's why people save vegetable scraps. I never peel onions, garlic or carrots for stock. I use the ends of the celery and the leaves, as well. The greens of leeks are alway a good stock addition along with parsley stems. Tons of flavor in those stems.
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