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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) (-: