SC - Soup stock
marilyn traber
margali at 99main.com
Sat Sep 13 11:54:26 PDT 1997
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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