{"id":15390,"date":"2012-03-28T08:53:55","date_gmt":"2012-03-28T12:53:55","guid":{"rendered":"http:\/\/foodembrace.com\/?p=15390"},"modified":"2012-03-28T08:53:55","modified_gmt":"2012-03-28T12:53:55","slug":"making-stock","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2012\/03\/making-stock\/","title":{"rendered":"Making Stock"},"content":{"rendered":"

\"\"<\/a> Recently I’ve taken to making my own stocks. I’ve made chicken and a pork and beef combo stock. I haven’t tried veggie although I should start since I always have a bunch of leftover trimmings.<\/p>\n

I use stock a lot in cooking, everything from cooking rice to making soups. \u00a0I have it on hand at all times and it’s a pantry staple.<\/p>\n

We don’t eat enough meat to keep us supplied with stock but I’ve been saving the bones after meals and storing them in the freezer. \u00a0Once I’ve got enough, I’ll make a pot of stock.<\/p>\n

I admit that I was initially intimidated about making stock because people always stress (to the point of almost freaking out it seems) about making sure to properly cool the stock.<\/p>\n

Most recommend sticking a bowl of the stock either in a sink full of ice or another bigger bowl full of ice.<\/p>\n

I don’t have that much ice.<\/p>\n

And truth be told, I’m not buying or making that much ice just to cool some liquid.<\/p>\n

Sorry.<\/p>\n

I talked to others, ones that make stock all the time, and no one mentioned the ice method. \u00a0Most people it seems just allow the stock to cool on it’s own.<\/p>\n

Well I can do that.<\/p>\n

And so I’ve started making stock as soon as I’ve got enough bones and scraps on hand. \u00a0It always smells amazing and tastes way better than store bought variety.<\/p>\n

Not enough to warrant an increase in our meat consumption though! \u00a0Right now this works perfectly.<\/p>\n

In a follow-up post I’ll tell you my approach to making stock and how easy it actually is!<\/p>\n","protected":false},"excerpt":{"rendered":"

Recently I’ve taken to making my own stocks. I’ve made chicken and a pork and beef combo stock. I haven’t tried veggie although I should start since I always have a bunch of leftover trimmings. I use stock a lot in cooking, everything from cooking rice to making soups. \u00a0I have it on hand at […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[58,92],"tags":[13,14,15],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-40e","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/15390"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=15390"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/15390\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=15390"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=15390"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=15390"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}