3 recipes have been tagged with untested:

Master Stock

Posted on March 30, 2016
Posted in: Stock, untested

Don’t throw away the stock after using to braise chicken/pork/beef/duck but strain and freeze it for use the next time. The next time you use it, just defrost the frozen stock and top up with some water and add some ginger, garlic and spring onions. Master stock gets their intensity and richness of flavour when it has been used over and over and over again – I guess that’s why they call it master stock. Don't mix meats - the flavour will not be rewarding.

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From Kylie Kwong's "It Tastes Better".

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