Soups and stocks are some of the easiest and tastiest ways to get into the world of cooking, but there are still tips that can make the experience even easier.
Posts with tag stock
Tip of the Day: Make stock and soup even easier!
Continue reading Tip of the Day: Make stock and soup even easier!
Tip of the Day: Put stock in ice cube trays
Want an easy way to keep stock on hand at all times? Freeze it like ice cubes.
Continue reading Tip of the Day: Put stock in ice cube trays
Conserve your food resources by making stock
Have you guys discovered the blog Wasted Food yet? I ran across it about a month ago and it's become of the sites I look forward to seeing pop up in my reader with a new post. It's not always a happy site, in that it is devoted to raising awareness about the amount of food that we, as Americans, waste. But it is always interesting, well-written and helps me look at food from fresh perspectives. Earlier this week, Jonathan wrote a post about how he made a pot of stock with some leftover chicken bones and a few aging veggies. He decided to make stock because it was one more way in which he could walk his talk and attempt to reduce the amount of waste in his personal food cycle. I thought it was interesting, because I rarely think about making stock as a way to reduce wasted food. I make stock because it tastes good and has the power to improve the taste of nearly everything you add it to. It was nice to be reminded that I was doing something right each time I turn the remains of a roasted chicken into a pot of stock or chicken soup.
Kmart to carry Jones Sodas
Those of you without a Target, Panera or Starbucks nearby will be glad to know that you'll soon be able to get a bottle of Fufu Berry at Kmart. The nearly 1,500 Kmart locations throughout the country will soon stock Jones' standard flavors in bottles, the Seattle Times reported. Kmart stock shot up 17 percent as a result of the recent announcement, according to the Times. Will this draw people to Kmart? Probably not. Target is still the only place you'll be able to find the sodas in cans and it's unclear when, exactly, the quirky soft drinks will start showing up at the Big K.
PETA and Outback talk chicken
People for the Ethical Treatment of Animals (PETA) wants Outback Steakhouse, Inc. to
look into a method of chicken slaughter that is allegedly more humane, according to the Tampa Bay Business Journal. Called
controlled-atmosphere killing, the method basically gasses the birds, thus putting them "to sleep." PETA
raised the suggestion at the annual Outback shareholders meeting this week in Tampa. How did PETA get their item on the
table? They own 80 shares of Outback stock, enough to have an issue voted on at the yearly meeting. According to the
TBBJ, PETA has put similar items up for a vote to Kroger, KFC and Hormel. Every time, the proposals for investigation
of controlled-atmosphere killing have received more than three percent of the vote. While that isn't much, it's
apparently enough to allow the issue to be submitted again next year. [Via Restaurant News Resource]
Must-have pots and pans
This month's Everyday Food magazine has an
article about the five essential pots and pans that should be in every kitchen. They definitely picked out the right
things, too. If you are missing one of these, or perhaps haven't gotten around to breaking in your kitchen after moving
out of the dorms, you will be able to cook most things if you pick up all five items. On the list are:
- 10-inch nonstick skillet - Nonsticks are great because they don't requite much cleanup, but stick to anodized aluminum brands, like Analon and Calphalon, if you want to avoid potentially toxic PFOAs. Use it for scrambling eggs and searing delicate meats, like seafood.
- 12-inch skillet - The best choice for sauteing because you'll have lots of room to work, large skillets will allow for higher surface heat and better searing. Make sure that it balances well on your stove and isn't off balance by a too-heavy handle.
- Large saucepan - A 3 or 4-quart saucepan is the most versatile kitchen pot because it can be used for sauces, small batches of soups or pasta for one for a quick lunch. Don't get an aluminum one (unless its anodized) because its reactivity with utensils and metal cooking implements can quickly lend an unwelcome taste to your sauces.
- Large pot - Stocks, soups and stews can all be made in a big 8 or 10-quart pot, but the most common use for a pot like this is to make pasta. Lots of pasta.
- Dutch oven - These can work both in the oven and on the stove top. They retain heat better than most other cookware, too, so they're ideal for slow cooking and making soups or chili. Look for enameled cast iron, anodized aluminum or stainless steel with a copper/aluminum base.
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