Stock will go off if it's not frozen, George.
Why don't you buy a little separate freezer?
Change of menu. Leek and cauli soup with a smidge of smoked paprika and maybe some white beans added. Not sure. I'll see how it shapes up.
Gosh! A Soup Thread! I didn't know we had one. Quote from: oliver sudden on March 09, 2009, 06:42:07 am(Funny, I googled 'bear soup' and got all sorts of pictures of hirsute gentlemen in baths.)Yeah. I recommend putting 'Safe Search' on when you google 'Cock-a-Leekie' as well.Now then, I have an embarrassingly basic question about stock. Suppose you have made yourself a nice big bowl of stock along the lines of trj's receipt above, how long can you keep it for? And if you are a simple hermit who doesn't possess a freezer, what is the best way to keep it? Just in a bowl in the fridge? in a sealed jar in ditto? or does it have to bubble away constantly in the 'stock pot' on top of the Aga (which in my case I also have not got)?
(Funny, I googled 'bear soup' and got all sorts of pictures of hirsute gentlemen in baths.)
I would pop it in the fridge and use within a few days. At castle rj the pattern is usually roast chicken on Friday eve, make stock over the weekend, possibly soup/risotto too; at the latest make soup/risotto by Tuesday.
I wonder myself about the wisdom of thrice-cooked chicken (roast, stock, soup, possibly reheated after that too), but I'm still standing.
This involves caramelizing the onions in the oven for almost 3 hours, then continuing on the stovetop until they beg for mercy and threaten to immolate themselves.