Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site bbncc5.UUCP 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