Stocking up

I love cooking food and traveling has been an experience – trying to make great food in limited environments such as hostel kitchens. I found it best to adopt the local flavours as I traveled as cooking Gringo style cooking attracts a price premium and and supply and quality problems.

Anyway I wanted to discuss a simple thing I’ve been doing now I’m living in my apartment which can add cheap flavour to your food.

I love cooking with stock, and I hate wasting food. We used to feed our scraps to the chickens when I was growing up but now I have another simple use for scraps and making simple delicious stock.

Save food scraps such as:

  • peelings from garlic, onion, potatoes etc.
  • cutoffs from any vegetable including tomatoes.
  • rind from lemon or citrus fruits

Chuck them into a pot with some water and salt and boil slowly. I usually boil it for a little while, then let it cool. I might do this a couple of times, sometimes adding more scraps as I go. It might sit on the stovetop for a couple of days when the weather is cool enough.

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Creating some stock.

 

When it looks dark enough stain the liquid and refrigerate or freeze. Don’t forget to taste it. Always taste your ingredients as you cook – with the exception of raw meat – lets not go crazy.

IMG_3361_E Using the stock to start a pumpkin soups. Easy.

In the above example, I added hot water to the tray I roasted chicken and veggies on, and added that to the scrapes to produce stock. Add anything that is not burned (carcinogenic / nasty flavour) and you think could add a nice flavour.

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the vegetable scraps made stock which was added to make the gravy.

 

Now you have awesome cheap stock. Add it to everything.

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