Comments on: How to Make Dark Stock http://christiescorner.com/2009/11/20/how-to-make-dark-stock/ Real food. Real life. It ain't always pretty. Tue, 07 Feb 2012 16:44:57 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: All Kinds Of SOUPS | The Hungry Cuban http://christiescorner.com/2009/11/20/how-to-make-dark-stock/#comment-6045 All Kinds Of SOUPS | The Hungry Cuban Sun, 17 Oct 2010 22:11:45 +0000 http://christiescorner.com/?p=1699#comment-6045 [...] How to Make Dark Stock (christiescorner.com) [...] [...] How to Make Dark Stock (christiescorner.com) [...]

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]]> By: Pie Crust Protector vs. Pie Shields | James Kirk http://christiescorner.com/2009/11/20/how-to-make-dark-stock/#comment-3904 Pie Crust Protector vs. Pie Shields | James Kirk Wed, 30 Dec 2009 02:23:40 +0000 http://christiescorner.com/?p=1699#comment-3904 [...] How to Make Dark Stock (christiescorner.com) [...] [...] How to Make Dark Stock (christiescorner.com) [...]

]]> By: Cheryl Arkison http://christiescorner.com/2009/11/20/how-to-make-dark-stock/#comment-3621 Cheryl Arkison Mon, 23 Nov 2009 17:49:57 +0000 http://christiescorner.com/?p=1699#comment-3621 I always save bones and chicken carcasses, but it never occurs to me to save veggie trimmings too. Must start that now. I always save bones and chicken carcasses, but it never occurs to me to save veggie trimmings too. Must start that now.

]]> By: Sophie http://christiescorner.com/2009/11/20/how-to-make-dark-stock/#comment-3615 Sophie Sat, 21 Nov 2009 21:34:09 +0000 http://christiescorner.com/?p=1699#comment-3615 I make a veal stock , chicken stock & vegetable stock 3 or 4 times a year. I let them cool off & place them in the freezer for later use. That's easy that way! There is nothing better then your own home made stock!! I make a veal stock , chicken stock & vegetable stock 3 or 4 times a year. I let them cool off & place them in the freezer for later use. That’s easy that way! There is nothing better then your own home made stock!!

]]> By: Charmian Christie http://christiescorner.com/2009/11/20/how-to-make-dark-stock/#comment-3610 Charmian Christie Fri, 20 Nov 2009 23:46:02 +0000 http://christiescorner.com/?p=1699#comment-3610 Meat stocks have a different texture and mouth because of the gelatin. But a homemade vegetable stock is far superior to any tinned version. I really must learn to make vegetable broth for my vegetarian friends. Any tips? Meat stocks have a different texture and mouth because of the gelatin. But a homemade vegetable stock is far superior to any tinned version. I really must learn to make vegetable broth for my vegetarian friends. Any tips?

]]> By: Charmian Christie http://christiescorner.com/2009/11/20/how-to-make-dark-stock/#comment-3607 Charmian Christie Fri, 20 Nov 2009 23:42:26 +0000 http://christiescorner.com/?p=1699#comment-3607 Cheryl, of course I listen to you. You're my doppelganger. Couldn't ignore you if I tried. Thanks for the cheerleading. Let me know how your seafood stock turns out. I've never made it before. Cheryl, of course I listen to you. You’re my doppelganger. Couldn’t ignore you if I tried.

Thanks for the cheerleading. Let me know how your seafood stock turns out. I’ve never made it before.

]]> By: Charmian Christie http://christiescorner.com/2009/11/20/how-to-make-dark-stock/#comment-3606 Charmian Christie Fri, 20 Nov 2009 23:41:10 +0000 http://christiescorner.com/?p=1699#comment-3606 I'd never made beef stock either until recently. It's quite nice. And it makes pan sauces to die for! I read on Dana's blog that originally French Onion Soup was made with water or chicken stock, so there's no reason why you can't try it a variety of ways. I’d never made beef stock either until recently. It’s quite nice. And it makes pan sauces to die for!

I read on Dana’s blog that originally French Onion Soup was made with water or chicken stock, so there’s no reason why you can’t try it a variety of ways.

]]> By: Charmian Christie http://christiescorner.com/2009/11/20/how-to-make-dark-stock/#comment-3605 Charmian Christie Fri, 20 Nov 2009 23:39:42 +0000 http://christiescorner.com/?p=1699#comment-3605 I save the ends of onions, but never thought to do so with celery. Great idea. And after a couple of months you have all the items for stock at no extra cost! I save the ends of onions, but never thought to do so with celery. Great idea. And after a couple of months you have all the items for stock at no extra cost!

]]> By: Roxanne @ Champion of My Heart http://christiescorner.com/2009/11/20/how-to-make-dark-stock/#comment-3603 Roxanne @ Champion of My Heart Fri, 20 Nov 2009 22:14:49 +0000 http://christiescorner.com/?p=1699#comment-3603 I've never made meat-based stock, but I do sometimes cook up some veggie stock. It really does add a whole new layer to soups. I’ve never made meat-based stock, but I do sometimes cook up some veggie stock. It really does add a whole new layer to soups.

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