Kid Cid Posted March 8, 2010 Share Posted March 8, 2010 If there isn't some home made stock, there should be. http://www.corrundum.net/post/Whate28099s-...ur-freezer.aspx Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted March 8, 2010 Share Posted March 8, 2010 If there isn't some home made stock, there should be. http://www.corrundum.net/post/Whate28099s-...ur-freezer.aspx I have no stock in my freezer, but agree with the point. Yesterday was "staples" day in my kitchen and the chicken carcass became chicken stock, peppers and garlic were roasted, basil became pesto, etc. We go through a lot of crab and shrimp and fish so there are always zip-lock bags full of shells and bones in my freezer and I'm usually making a fish stock once every couple of weeks. I don't see how people try to get away with making things like risotto, soups, gumbo, etc by using water instead of stock. Like you say, it's so easy, why not enjoy the full flavor. I'd freeze it if I wasn't going to go through a batch within about 10 days, but haven't had need yet. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted March 9, 2010 Share Posted March 9, 2010 What a coincidence. . I just found a quart of home made shrimp stock in my freezer 2 days ago. Forgot that I made it over a year ago. Shrimp bisque this weekend! Quote Link to comment Share on other sites More sharing options...
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