SC - Soup stock

[marilyn traber]

Nick Sasso wrote:

> Philip & Susan Troy wrote:
>
>
> Those pesky starches will do the same thing to my beer!  Anything else
>
> that will devalue a stock?  Salt is certainly a precarious rope to
> walk.  Beans seem an obvious no-no.
>
> niccolo
>

I never salt my stock, and only add the seasonings after the solids are
fished out- I strain into another smaller pot, condense the stock by
half then season. I simmer for about 15 minutes, set off to cool and
strain into 1 pint containers and pop into the fridge. I am diabetic and
my father has to watch the sodium, so we do it this way. Not to mention,
everybody has different salt tastes, so I can please just about
everybody.
margali

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