Making Stock
The Recycled Cook By Adrian Sleeman Making Stock I have already touched on this but the cornerstone of any recycled cooking has to be the stock pot. Whether it is meat or fish, nothing ta stes as good as home made stock. It might seem a strange thing to do when stock is readily avai lable in cube s, jars and tubes but the effort is worth it. Some supermarkets now actually sell fresh stock too at a premium price. There is no comparison between shop bought stock and home made and you have the added benefit of knowing precisely what has gone into your home made variety . The Stock Pot If you have a large enough cooker you cou ld do what the professionals do, have a large pot available to put an y trimmings from meat or vegetables into as you cook. Obviously this is not always a practical situation in a domestic kitchen but regardless, making your own stoc k will tra nsform the flavou r of your food and minimise was tage. Making stock Obviousl...