Backpack Gourmet: Good Hot Grub You Can Make at Home, Dehydrate, and Pack for Quick, Easy, and Healthy Eating on the Trail by Yaffe Linda Frederick

Author:Yaffe, Linda Frederick
Language: eng
Format: epub
Publisher: Stackpole Books

A good-flavored stock makes a tastier, more nutritious soup or stew. You can use commercial beef, chicken, or vegetable stock or easily make your own.

To make your own instant stock, keep the ingredients handy in your freezer. Place all of your daily kitchen scraps in a large plastic bag or freezer container. Include bones or shells from meats, poultry, fish, or shellfish and skins or stems of any vegetables or herbs. Some wonderful choices are onion skins, celery or parsley ends and leaves, bits of tomato or mushroom, poultry bones, and shrimp shells. Store the scraps in your freezer and add to your store daily.

When you are ready to make stock, place all or part of the frozen scraps in a soup pot. Cover them with plenty of water, bring to a boil, and then simmer for thirty minutes for all-vegetable stock or one to two hours for meat or seafood stock. Let it cool; then strain it. Use immediately, or store in the refrigerator for up to five days.

Use care when adding pepper stems and seeds to your stock store; sweet pepper parts can make the stock bitter, and hot peppers can make an extremely hot stock. Some vegetables simply taste stronger than others. Cabbage parts are delicious in stock, but can make its flavor overpowering. Taste your stock before using it in a soup or stew; thin an overly hot or strong-flavored stock with water.

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