Too Many Cooks using Stock Cubes
are Spoiling the broth
6th June 2016
Next time you go to the cupboard to use a stock cube or go to the supermarket and buy the own brand sort, be it Vegetable, Beef or Chicken, check the ingredients and discover that over 38% of the cube is salt.
And we all know that serving up too much salt is bad for you.
THE SHOCK OF HEAT
May I suggest that when you cook vegetables you baste them in a little knob of salted or unsalted butter for 5 minutes, stirring constantly on a low light, to make sure the veggies don’t stick to the pan and only after that do you add 100 mls of boiling water ( dependent on the amount of veg ) then bring the the pan just back to the boil and simmer cook for a further few minutes depending whether the veg is grown above or below ground, and until just soft.
Spring Cabbages, Beans and Peas and Veg from the Garden takes next to no time.
THE CONSERVATION METHOD
This is called the conservation method and the point is to retain the residue, all those wonderful Vitamins and Minerals and the Buttery mix once the vegetable is cooked and use it as your stock for the next dish.
Boil up cooked beef bones and save the stock for that refreshing homemade soup.
Of course the same can be said for meat or poultry left overs.
Make sure the “stock” is cooled alittle before storing it in well labelled plastic containers in the freezer.
Don’t forget to include the date as well as the contents.
Cook’s -Forget the fancy stock cubes, you are only spoiling the broth