Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 (Denver Mods 7/26/84) 6/24/83; site drutx.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!mtuxo!drutx!jca From: jca@drutx.UUCP (ArnsonJC) Newsgroups: net.cooks Subject: Re: How do you make stock? Message-ID: <414@drutx.UUCP> Date: Fri, 1-Nov-85 11:59:52 EST Article-I.D.: drutx.414 Posted: Fri Nov 1 11:59:52 1985 Date-Received: Sun, 3-Nov-85 04:46:25 EST References: <7303@ucla-cs.ARPA> Organization: AT&T Information Systems Laboratories, Denver Lines: 28 Stock is one of the easiest things that I have found to make. For me it is a hodge-podge of whatever leftover vegtables that I have on hand. (Not ones that become mush though- they cloud the stock.) Two essential ingredients are celery and onion in making the stock. I NEVER add salt or pepper. These are ingredients that should be added by the consumer AT THE TABLE. Carrots are always nice to put in. Sometimes I put in whole tomatoes, and broccli stems. I usually save these in the freezer when I cook broccli. Depending on how you want your stock: first strain it and pick out the bones, then you can save the veggies/meat and freeze it with the stock, freeze it separately [meat separated from veggies](this is what I do), or chuck it. Cooking time is generally until the meat has all fallen off the bones. Don't add too much water, barely enough to cover the carcass, you can always add more later. Have fun, -- jill c. arnson ihnp4!drutx!jca AT&A IS, Denver (303)538-4800 Lily Tomlin says that the key element in power dressing is "...sort of like a scarf, sort of like a tie, sort of like a ruffle, and it doesn't threaten anyone because you don't look good in it." From @u(The Search for Intelligent Life in the Universe) (-: