I am back! I've settled into Year 3, started my placement in orthopaedics and rheumatology and resumed cooking in my new kitchen! #studentlife
For the last two years, I've been reliant on stock cubes for risottos, soups and sauces but now armed with a mighty stock pot, I am now self-sustainably making my own chemical-additive-preservative-free version. You don't need a special saucepan (just ensure that the one you use is large enough to hold enough water). And it's freezes superbly too! Just have a few plastic pots handy and remember to defrost before when you need them.
Four essential ingredients for making stock: celery, onion, carrots and water. And the rest is up to you. Use up whatever you have left lying around the house, the more you add, the more flavour your stock and the better taste of your final dish - I've given a list of things you are safe to add and things best to avoid when making a stock.
|Ingredient Preparation for My Vegetable Stock|