Homemade stock

Samin

“Homemade stock tastes better. It has more collagen, which means more body. It’s also a pain in the a$$ to devote an entire day to. I used to make and freeze a HUGE pot once every few months. This took a lot of time and freezer space. Now, I make smaller batches in my electric pressure cooker but do it more often. It’s my favorite use for the dang appliance. here’s how: •devote a freezer bag to sto”

Rebecca

“Bones from good meat, veggie and herb scraps, parmesan rinds... they all go into the "bone bag" in the freezer. Then, every so often, into the pressure cooker (or pot, pre-craze) along with a bay leaf and any fresh veg I need to use up. (And water. don't sue me.) The classic learned-from-grandma version is chicken with onion, carrot, and parsley (kosher veal neckbone optional), but really any comb”

Treemiele

@treemiele