Monday, March 29, 2010

Kitchen News - The Versatile Stock Pot

Do you want to control the fat and salt in your diet? Why not try a centuries’ old custom of keeping a stock pot? What could be better than a nutritious and flavorful base for soups, stews and sauces? It’s easy to do, full of goodness and may help reduce high blood pressure. Yes, I know it’s convenient to use a little cube or take a spoonful of paste instead of using a cup of homemade stock; I’ve done so myself many times over the years but when I look at the amount of sodium in some of these products, I actually feel guilty adding it to my recipe.

So, why not give a stock pot a try? Once you begin, you will see how easy it is. It will cost you little and the benefits of a stock pot are tremendous. I’m most pleased when my stock has a jelly-like consistency where I have to actually scoop a cup of stock because it’s too thick to pour. By the way, it’s a good idea to keep the strained water from cooked vegetables and add this to your stock pot too. Incidentally, a good stock shouldn’t be over-flavored but merely a liquid that enhances your dishes. Don’t use the water from cooking potatoes, peas or other green vegetables; these do not enhance the flavor.

Stock Pot Recipe

2 lbs of bones – preferably marrow bones. (Ask your butcher to chop them)
1 medium carrot – peeled and cut into small pieces
1 small turnip – peeled and cut into small pieces
1 medium onion – sliced and diced
4 cups of water
1 teaspoon of thyme
1/8 teaspoon of pepper
1 teaspoon of salt (optional)

Place all ingredients in a large saucepan and bring to the boil. Cook for approximately 2 1/2 hours over a low heat. Remove any “froth” from the top of pot with a spoon and discard. When cool, strain the liquid and place in the refrigerator overnight. When completely cool, the fat will solidify and can be removed easily from the top of the stock.

Handy Hint: Your stock can be frozen in ice cube trays to use as needed or simply put the stock in plastic containers.