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Path: utzoo!linus!philabs!cmcl2!harvard!bbnccv!bbncc5!keesan
From: keesan@bbncc5.UUCP (Morris M. Keesan)
Newsgroups: net.cooks
Subject: Re: How do you make stock?
Message-ID: <1074@bbncc5.UUCP>
Date: Thu, 7-Nov-85 10:14:17 EST
Article-I.D.: bbncc5.1074
Posted: Thu Nov  7 10:14:17 1985
Date-Received: Fri, 8-Nov-85 21:27:50 EST
References: <7303@ucla-cs.ARPA> <12892@rochester.UUCP>
Reply-To: keesan@bbncc5.UUCP (Morris M. Keesan)
Organization: Bolt Beranek and Newman, Cambridge, MA
Lines: 14
Keywords: stock chicken ginger
Summary: Add GINGER to chicken stock

A wonderful addition when making chicken stock:  ginger.  While you're
simmering your chicken carcass with your choice of vegetables (extra hint:
throw in an appropriate number of whole cloves of GARLIC) and herbs, add some
ginger.  If you're truly lazy, you can use the canned ground ginger, but for
authentic results, slice some thin slices off the end of a piece of ginger
root and add them to the stock.  You can fish the pieces out later, when you're
removing the bay leaves.  The partially used ginger root keeps very well in the
freezer, wrapped tightly in foil or plastic.  Alternatively, you can squeeze
some juice out of the ginger slices with a garlic press.  If you get really
serious about this, you'll get a garlic press which you use only for ginger.
-- 
Morris M. Keesan
keesan@bbn-unix.ARPA
{decvax,ihnp4,etc.}!bbncca!keesan