Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: judydawn on February 19, 2012, 07:54:52 am
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This is worth the effort as it makes so much (almost 500g). Once the temperature was dropped to 140oC, I kept checking every 1/2 hour and removed anything that had dried completely, namely the onion to start with. All up, it took 2 hours at the lower temperature but by that time there were only a few bits and pieces on the tray as I had been removing pieces. I have decided to freeze mine in 2 packets as I used dried onions I had bought in bulk from an Indian grocer and these had been kept in the freezer prior to using in this recipe.
Taste wise I won't know until I use it but I'm sure it will be very tasty - there is so much in there to give it flavour.
During the first blitzing stage I got an error message 31 for some reason. When I looked in the bowl I thought the mix had burnt to a cinder, it was packed so tightly on the bottom of the TM bowl. I would suggest blitzing for 30 seconds then use a spatula to loosen the mixture before continuing on for the next 30 seconds. No problems when I added the rest of the ingredients for the last blitzing stage.
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Keen to hear your tastes review Judy.
I want to make this one, but it is a little time prohibitive with 2 littlies.
I was a little lost in some of the steps, so need to have a proper read through it I think!
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You do need to read it carefully, only the fresh vegies and the chicken skin and carcass goes into the oven - all the dry ingredients and spices get added at the end into the TM bowl. Would you believe I had everything for that recipe except the carrots.
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Yes its on my lst, but It seems a bit complicated.
Well done Judy
:)
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Looks exactly like the photo in Tenina's Cookbook Judy ;D All these wonderful recipes are going to make extra special hamper ideas next Christmas ;) ;) :D :D
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I'll be making this sometime in the coming week. Judy the dried peas, am I right in thinking it's the stuff kept in the same area as the instant mashed potato? I can't say I've seen any in years, so will have to have a look. :)
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I used Surprise dried peas Julie - threw the whole packet in, what's 10g between friends. I'm not sure where I found it now but I've got a feeling it was near the canned vegetables but just ask if you can't locate it, they all sell it. I haven't bought them for ages but these are the only peas my SIL will eat.
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Thanks Judy, I was on the right track then, I know where to look. :D
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Those are the peas I used too but I guess you could use dried split peas as well. I bought chicken carcasses but had some chicken thighs with skin on so I just stripped them and laid them over the carcasses doing all the roasting and drying at the same time. Worked a treat and smells wonderful.
Gert
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I used Surprise dried peas Julie - threw the whole packet in, what's 10g between friends. I'm not sure where I found it now but I've got a feeling it was near the canned vegetables but just ask if you can't locate it, they all sell it. I haven't bought them for ages but these are the only peas my SIL will eat.
Surprise peas are the right ones…dried split peas will not work. Noting there needs to be clearer instructions with this one….thanks guys, got to get all changes marked up by the end of this week! Reprint imminent! Thanks to you all for great feedback…we are also now in Books for Cooks in Melbourne. SO exciting!
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Thank goodness I didn't have any split peas then!!! Maybe frozen peas could be tossed into the oven with the other vegetables?? Actually I have put frozen peas in the microwave that have come out looking like dried peas!
Great recipe Tenina.
Gretch
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have this in the oven now. probably drying out as per the recipe for 2 hours, but still a few things that are a little moist so I have turned the oven off and will get to it after work. (yes, combining work when not cooking - work always gets in the way)
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all done. as I was taking all the dried goodies out of the oven I wondered if I should have put the whole chook on the tray in pieces as I dried out only skin & bones. the recipe then said to "remove as much flesh from the carcass bones as possible..." (oops :o I wasn't reading the recipe properly I thought), but then I thought I would go ahead with the skin & bones anyway. Whilst blitzing it looked like smoke coming through the MC hole, but I just thought this may have been cos I had it resting in the oven for a few hours and it was still slightly warm? anyway I did a quick rearrangement with the spatula and proceeded. It has turned out exactly like the picture. Put half a jar of it in the fridge and vac sealed the rest for the pantry. Feeling pretty self sufficient at the moment :D
(I used dried shitake mushrooms (Asian aisle in the supermarket), and got the Celtic sea salt from the health food shop)
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You didn't blitz the bones did you CP :o
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The recipe is a bit confusing.. I had to read it twice but no way i would be crushing up bones as part of stock anyway.. That has to be a health hazard... Jd did you just put the whole chook in or cut it up in pieces?? Thats the bit i find confusing.. How is the chook (how aussie is that word lol) put in the oven.. Whole or in pieces???
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Rule number one CP is read the recipe . Didn't someone tell me this recently when I peeled the garlic unnecessarily for the garlic paste!!!!
Too funny. If you did blitz the bones I can see no harm and a good source of calcium. I blitz raw chicken carcasses for the dogs but not dried but why not eh?
Quite a few of us have made this now and somehow we have all achieved the desired look and taste so it must be a bit of a forgiving recipe.
Tenina must be amused by us amateurs. :D
Gretchen
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There seems to be some confusion over this recipe so I will see if I can help out here.
Roast a chicken for your dinner (or buy one already roasted), remove ALL the skin and set it aside before serving the meat. Keep the cooked carcass - there will be some meat attached to it. Break the carcass into pieces and lay it and the skin onto a tray which has been lined with glad bake. Use your largest oven tray (it's best that everything is not piled on top of each other or it will take too long to dry out). Cut the carrot into 3mm slices, the celery into 5mm slices and your onion quartered and all the layers separated. Place these vegies in and around the bones and skin. It is a struggle to get them all onto the tray without having some sit on top but you will not have too many doubled up. I placed mine individually onto the tray in the gaps, I just didn't tip them on. Bake for 40 mins at 160oC then turn the oven down to 140oC - this next stage takes up to 2 hours. Check every so often after an hour or so and remove any vegie that looks completely dried. The onion will be the first to dry out. As you gain more room on the tray, make sure everything is in a single layer. The smell is amazing.
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Good tips JD? You can also just buy frames for about 50 cents each or $5 a box from Lenards and put I the oven raw with the vegetables.
From now on I will be reading the recipes three times mummy. Promise :D
Gert
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There's no skin then though Gretchen and I think the skin is very important. I noted the other day you did this but you used the skin from some thighs - here in SA it is a long time since I have seen thighs with their skin on. Maybe in the market but not in Foodland or Leonards.
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There's no skin then though Gretchen and I think the skin is very important. I noted the other day you did this but you used the skin from some thighs - here in SA it is a long time since I have seen thighs with their skin on. Maybe in the market but not in Foodland or Leonards.
What, no skin on the thighs.?? What a rip off. Interesting that one Lenards near me has no thighs with skin on but another does. Woolies sells them both ways and Woolies also have breasts on the frame with skin on for as low as $4.99 which is a real bargain.
I love it that so many of us are actually using this cookbook and not just looking at the pretty pictures. The Dinner Spinner is also well used which just goes to show that Tenina know what she is doing.
Gretch
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I've done a few of the flavour booster recipes so far Gretchen - next stage will be to try some of the recipes, so many things in there that I want to do but it will take time.
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yes I blitzed the bones. I thought this was a wonderful way to use up a whole chicken without wasting anything, and at the same time being able to use the meat. My blades look ok I don't appear to have ruined them. I interpreted the carcass as the skeleton/bones. What a duffer! Might have to make this again when the weather gets cooler as it was bl**dy hot having the oven on for that length of time.
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yes I blitzed the bones. I thought this was a wonderful way to use up a whole chicken without wasting anything, and at the same time being able to use the meat. My blades look ok I don't appear to have ruined them. I interpreted the carcass as the skeleton/bones. What a duffer! Might have to make this again when the weather gets cooler as it was bl**dy hot having the oven on for that length of time.
Same here CP. too bl**dy hot.
So glad you used the bones. Suppose you could do the same for a dried fish stock? Might try it with a fish carcass and grind the bones in.
Gert
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Sorry JD I'm still confused!!
What do you do with your oven dried chicken carcass/bones then? Throw it away? What's the point of drying it? Does the flavour go into the veggies? Thanks!
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Oh good, I'm glad I'm not the only one confused!
I did think bones too...
Will keep checking back lol
So it's the dried out skin, and the small amount of flesh that's dried out on the carcass that goes in the stock?
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I think Tenina better clarify this but if you look at step 4 it says to remove as much flesh as possible from the carcass bones and place all fresh vegies, skin and chicken into the bowl for blending.
Step 5 says to add the remaining ingredients which to me is just the dried ingredients on the RH side of the ingredient list. Nowhere does she say to add the bones but I will stand corrected if she means us to do this.
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I think you're right JD :)
I don't think I could blitz up the bones anyway :'(
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I think you're right JD :)
I don't think I could blitz up the bones anyway :'(
I am sure that you are not meant to add the bones but it would certainly would be tasty, value added and as CP says "It looks the same".
I think we would all be surprised what food manufacturers do with chicken bones. Note I said food MANUFACTURERS not farmers. Might be scary.
Gretch
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I've got some roasting at the moment, but I took the instructions to mean same as you Judy. Otherwise why would you pull the flesh off the bones if you were going to mill them together at the end anyway? It would be an unnecessary step.
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Yes, I thought the same Julie.
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I can't wait to actually try this in something now. ;D
I only added 20g sea salt as I prefer to add salt to what I'm cooking.
I have filled 7 of these little containers, one will sit in the fridge to use and the other 6 have gone into the freezer to take out as needed.
I practically used up all the dried onion that I had and was wondering how dried fried shallots would go in place of? I have a big bag of that that needs using up, so maybe I'll try that next time, I don't think it will hurt. :)
(http://i260.photobucket.com/albums/ii26/ragdoll128/New%20Savoury/IMG_1442.jpg)
(http://i260.photobucket.com/albums/ii26/ragdoll128/misc/IMG_1445.jpg)
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Wow that looks great. I think dried fried shallots would work just fine. Tenina has really given us new energy to create.
Gert
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Went to Tenina's class tonight, and can clarify that the bones don't get ground up :'( bugger...
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Went to Tenina's class tonight, and can clarify that the bones don't get ground up :'( bugger...
Still chuckling…sort of in a cringey way! hahaha
PLEASE DONT MILL THE BONES of the chook….discard the bones.
xx :P
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Help, have done the chciken carcass & skin, veggies still in oven.
Some are more burning than drying.
Thought i had a packet of dried onions, none all gone, will it be OK without or should I substitute??? With what though.
H :)
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Hally are there onions in the oven. If so don't worry. If not then you can add dried onions later. I love this recipe and made a lot and use it a lot and a teaspoon adds so much intense flavour to everything. This is why Tenina is so innovative . She knows stuff about combining and flavours and getting the most out of every ingredient. Nothing is wasted and all is forgiving.
You will be ok.
Gert
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Yes Gert I have onions in the oven.
I am still not confident with this, hope it works.
H :)
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Hally, if things are burning just remove them as they do so until everything on the tray has been done and removed. I found the onion browned the quickest so took that out, just keep an eye on things but don't take them all out until they are really dry. I'd do what Gretchen said and that is to just add the dried onions to the mix whenever you manage to get out and buy them.
Don't worry, it will work.
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It works Hally . I have done it a few times using all sorts of veggies. I think it is better than a wet stock. Just make sure all the veggies are dry dry dry. The longer the better. These are the sort of methods good chefs use to produce the flavours ordinary cooks cannot be bothered with. Do not be impatient and you will be well rewarded . I love,tossing a few overripe tomatoes into the TMX with a good spoonful of this dried stock, a few fresh chilies and a slug of Vodka. Bliss :-*.
Gert
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Right on JD.
Gert
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Well its nearly all done, celery & carrot good, most onions done, just a few that are still wet looking.
Glad DH is not home yet, he would say I am not eating that ;D
Probably will buy onions tomorrow & then add.
Thanks JD. & Gert.
H :)
Nxt time I make this I wont be out most f the day. Cooked roast chicken this morning & had to get on with ths whilst making chicken noodle soup & caramelised garlic paste. Garlic paste so mch easier 2nd time around, sure this stock will be too.
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Do not take it out until it is dry. Stop opening the oven and walk away. Before you go to bed turn the oven off and forget about it until morning. Honestly you young ones are so impatient. :D :D ;D
Gert
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Honestly you young ones are so impatient. :D :D ;D
Love the ref to "young"
OK, do i leave the chicken skin & bits of meat in the oven overnight, its chicken.
H :)
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So long as they are dry dry dry which they will be if you stop opening the oven door daughter.
Mummy gert
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Ok mum, going to get fresh baking paper and leave them all in.
Concerned that we might sick with the chicken not being in fridge overnight.
H :)
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Dear daughter Hally so long as the flys cannot get into the oven and lay eggs as they do in Cairns all will be good. Or you can take the chicken out now and remove the bits, stick it back into the STLILL WARM oven and leave until morning. We are looking for crispy flaky here.
Your dear MUM.
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OK mummy dearest, LOL
All back in oven, displayed nicely, oven off & wont touch until morning, PROMISE.
:-*
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Such a good girl.
Nighty night.
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Well, there's my daily laugh again - thanks Gretchen. Oh, by the way on Easter Sunday I let my guests read your comment on the dried chillis - they all cracked up :D :D :D
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All done bar the dried onions, will add these today once bought.
Thank you Gert, mummy dearest :D
The aroma is wonderful, next time it will be a cinch to do.
H :)
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I made this in my Thermo Chef. I had roasted 2 chickens, so I doubled this recipe, but actually did it in two batches. I followed the recipe to a T, and did not make any modifications or adjustments to the instructions. It has turned out really well. So far,I have used it in risotto and a chicken and filo pie. I have even given some away to friends. No more bought chicken stock for me ;D
The bonus is that I will have a lot of free space in my freezer as I won't bother to make chicken stock anymore.
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I'm really wanting to make this but can't find celery seed anywhere. Please can somebody tell me where I should look? I've looked in woollies and my local asian shop so far.
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It is a vey common herb, found with all the others in woollies or Coles in the dried herb and spice section in jars. Where do you live? Any health food shops? Really I am surprised woollies didn't have it. You could leave it out or use finally chopped celery leaves .
Gert
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Well I thought it was common too which is why I'm confused. I looked high and low while I was in woollies but nothing. I have the woollies app and did a product search and it didn't come up. Very strange. We're in the Lockyer Valley, QLD.
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I can't get them local either, so I order from here, a few pkts at a time, and I think there is a minimum order amount if my memory is right (I think about $20), so if there's anything else you need get it all at the same time. Have bought from them many times, very happy with their service.
Just an alternative if unable to source locally. :)
http://www.gourmetshopper.com.au/shop/product.php?productid=114&cat=3&page=2
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Celery seed is quite salty naturally…which is why it is included, but wouldnt be a train wreck if it was missed out….
;D
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Thanks tenina. I bought some celery salt today. Would I be able to include that to provide the salty taste? If so, how much would I use?
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I'm pleased to say I found the celery seeds today in a health food shop. I've spent the evening making this and the house smells gorgeous. All finished, in the fridge. I can't wait to start trying this in some of my dishes. If it tastes anything like it smells I think this is going to be my secret ingredient in so many dishes.
Although some people in the above comments have said it sounds quite complicated, the process of making this is actually pretty simple, just a little time consuming. If you have nothing else to do though it's one of those tasks that can be doing in the background without much thought and attention. Plus, like JD has said, it makes so much it's going to last for ages.
Well worth the effort in my opinion and I haven't even tasted it yet!
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I'm LOVING this stuff! Added a bit to fried rice today for lunch and then used some as a rub for steak. I think I'm going to be using this a lot. ;D
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Wow what an afternoon - after thinking the Thai cooking class was tomorrow (Thanks to my good friend for ringing me this morning) I am again inspired by Tenina. Since being home I have made this chicken stock powder and am really happy with the outcome. Mine is slightly moist but really tasty.
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Funny to read back all the questions as I'm making this for the first time and finding the same.
So we don't actually add ANY of the main meat (dried) only whatever meat is on the carcass??? Why do we dry the carcass? If we don't use it. Why wouldn't we purposely dry out some of the meat?
Am thinking I might get my dehydrator out after they are roasted a bit. :)
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Lilli33, I don't have the book and have been intrigued by the thread on it, I too have wondered why dry the carcass out if it's not used. I really wish I could just buy individual recipes from this book, some of them sound great but I just don't cook enough these days to pay out for an entire book 90% of which I won't use.
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Yeah I can imagine Wonder! It smells divine in here I have to say. So whatever I dry and blitz I'm sure will be tasty. I will be sure to not do the bones. Recipes are funny tho aren't they. When you know what to do, you read it and think its easy. Lol. When you are looking to understand. More words are
Sometimes required for us simpletons. :)
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Leaving the meat on the bones makes it easier to remove it later and adds flavour. Mrs KK make sure it is really dry otherwise you may grow mould. Ok if you are using it quickly.
Wonder you would be surprised how many recipes you would use out of this beautiful book.
Gert
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I agree Gert. There are soooo many great ones and I love the fact it's fancy but also very homey iykwim.
Smells divine in here. Have just
Minced up the Veges that aren't dry yet and put them back is so they can all dry quicker and not burn. Same surface area iykwim as my cutting across the board wasn't very consistent!
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I didn't throw out my bony stock powder - too good to waste like that, and especially after going to the trouble of making it. I will never make the same mistake twice tho.
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Hahaha. CP. yeah I thought maybe I was suppose to, but something didn't feel quite right about it. After re reading I figured I'd leave it out. You would have had a great flavour and a good volume tho!!!
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(http://img.tapatalk.com/b6efa9a6-86f9-37e8.jpg) Yaaay 415 gms and soo great! Have never thought about making powdered chicken stock before. Used it for the first time yesterday and something special about knowing EXACTLY what I'm adding to my recipe. (and that you aren't mostly buying salt and prob MSG) :)
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That's really impressive Lilli33! ! Thanks for the photo - inspired to try this now!
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Wow Lilli that looks great. I might even try again one day.
:)
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Truly impressive. It is better even that the pasty stock from the EDC.
Great effort Lilli and love the photo.
Gert
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I am at last going to make this. DH takes everybit of meat off our chicken so it's no use. The other day I found some carcass s with skin etc in Woolies. So I can't wait. I've read all the posts and will get onto it.
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Cookie 1 if you go to Lenards Chicken shop you can buy a box of chicken frames for about 5 bucks. Woolies always have then too but they are not cheap.
Gert
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Thanks Gert. I'll do that next time. DH has been eyeing off these bones I have. :-\ :-\ :-\
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Hands off the bones DH!
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Leonards is no longer at gc. Is there one near you cookie?
H :)
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Yes, at Livingston.
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Ooo tempted to try this one soon too.. So many to try though but have a chook to roast so will do it after..
Love the pick
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We have a dehydrator - do you think it would work in that, rather than drying them out in the oven? Would love to try this.
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Yes you can Karen. Read step 3 where Tenina adds a comment about a dehydrator. Takes longer but probably less trouble by not having to check all the time to see that things aren't burning. That's something you have to avoid otherwise the stock powder has a burnt taste which spoils any dish it is used in.
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There's a Leonard's at Bullcreek Hally
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It feels like I've been making this all day today! It takes a lot of time, but you're not actually doing anything but waiting. It did seem like some of my vegies would never dry out and around this time I thought to myself I'm never making this again ;D
But it's finished and I have three big jars full of the most amazing smelling stock powder and I can't wait to cook something with it.
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It's certainly worth the effort Katie, are you going to freeze some? I use so much of this that mine is almost gone again so it will be one of the first things I make once I get back from the retreat.
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It feels like I've been making this all day today! It takes a lot of time, but you're not actually doing anything but waiting. It did seem like some of my vegies would never dry out and around this time I thought to myself I'm never making this again ;D
But it's finished and I have three big jars full of the most amazing smelling stock powder and I can't wait to cook something with it.
Katiej next time put it on lowest setting in oven no fan and go to bed. Never fail and the house smells wonderful in the morning and no worries.
Gert
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I just put the 3 jars in the fridge, but I think perhaps I should freeze some, like I do with all my other stocks & pastes.
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How far am I going with drying?
I'm pulling them out looking like leaves? Does thatsound right? Or too far?
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How far am I going with drying?
I'm pulling them out looking like leaves? Does thatsound right? Or too far?
So dry that they break when you pick them up. Dry dry dry
Gert
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There's a Leonard's at Bullcreek Hally
Thanks Bonsai.
I am going to give this a go again this week.
H :)
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Finally got around to making this. Took most of one day, on and off. Well worth the effort. I read ALL the reviews so not to grind the bones. I used 3 uncooked chicken frames. $2.50. I had to roast them first, then added veggies on another tray. Finished the veggies off in the dehydrator. Made lots, but next time would use 1/2 the salt as I will keep in freezer. I also reboiled the bones after removing meat and skin. Made a nice lot of stock.
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Gee wizz ACW - you really got the most out of those chook carcases! Will have to try this one day when I have all day at home ......
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Karen, it made so much that I think that this will be a once a year event, same as when i make the lemon Peel. It is much stronger than I had expected, probably the extra flesh and skin. I have never liked the vegetable stock that is in the EDC book, but this is very good.
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Chookie I have to make another batch when I have a day free. I have just about used all mine in 4 months. Did you blitz your veggies. I dried mine in the oven last time but now have my dehydrator back from my DD so will maybe put them in there ???
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I've made it twice and it won't be long and I will need to make another batch Chookie. I use so much more chicken stock than any other stock.
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I agree much better than the EDC one. Better flavour all together.
Gert
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I like to use the dehydrator as it is easier to control and no fear of burning. Yes I blitzed it all. I used dried Chinese mushrooms. Good flavor. I didn't weigh end product, but i think I have well over a Kilo. I have had to be careful how much I add as it is very powerful. Like you Judy, I use a lot of chicken stock. I normally make a liquid stock with onion, garlic and ginger. When I have time I will experiment with this formula. Need to get to Melb. to get some more of these frames.
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I started this recipe this morning, and the chicken is drying out quite nicely (I put the vegetables into the dehydrator after the initial 40 mins in the oven) but the chicken skin is still quite oily. I dont imagine that this oily-ness will dry out with further cooking, or does it??? The pictures people have posted of this powder look very dry, and I'm a bit worried about how much oil is still on my chicken.
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Keep it in the oven Karen, it will dry out believe me. It takes a while - keep your eye on it.
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Karen, yes it does dry out, although I keep mine in the freezer. Next time I will not add any salt, as I will keep it frozen.
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It is quite oily, but not a problem. Just blitz it anyhoo and keep it in the fridge. It sort of sets solid a little, but no biggie. Some chooks are fatter than others (just like us I spose!!) hahahaha, so you will get slightly differing results from time to time and like alluvial soils, if you add a new batch to a little bit of an old batch the colours will vary....
LOVE this stuff, cannot be without it!~
;D
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Just love this stuff. Added it to Uni's cream of chicken Soup mix and made a delicious sauce with Mushrooms for a pie. Thanks Tenina and Uni.
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Well I would expect our own chookwoman to LOVE this recipe....
;) ;)
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yes Tenina, love your recipes. Today I am going to make your Celery and Fennel salt recipe from your Blog.
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Very yummy too, used it on pork crackle, in salads, on some toasted seeds for a salad, in dressings, gravy, apple sauce...
Great for dips as well. Really loving it.
Have a great day ;D I need to get busy and use your starter.
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I made this today, and I was really excited, but when I added the dried mushrooms it had a funky smell. I'm sure it's just me and my issues - did anyone else notice this? Hopefully the funky smell doesn't equate to funky taste! lol
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You didn't by chance do this (http://www.forumthermomix.com/index.php?topic=11481.0) did you jakodai.
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lol, no - I almost did though! ;-)
I think it's just the aroma of the mushrooms, I'm not a fan. I'm sure after I mix it with other ingredients I won't notice it.
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Dried mushrooms do have a "funky aroma"
Gert
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I normally use the chicken stock paste, how does this compare? Don't have the book but reviews seem great compared to EDC. Does anyone still use chicken stock paste?
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I normally use the chicken stock paste, how does this compare? Don't have the book but reviews seem great compared to EDC. Does anyone still use chicken stock paste?
I use them both as I made a huge lot of paste last time but when it is finished I will stick to Tenina's as it is better in my opinion as I can control the salt better.
Gert
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I have some that I am using at the moment.
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I re-did this yesterday, and I'm much happier with the smell. No funky mushroom smell! Lol. I also used more chicken than I did last time, as well.
(http://img.tapatalk.com/d/13/04/03/yzuda2y4.jpg)
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Does anyone know whether it is okay to either eliminate, use half or 30% of salt of the recipe?
Will it make the powder not last as long as it normally would? or is it okay, as long as i put it in the freezer instead of the fridge?
Thanks for the help :)
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I keep all my stock powders and pastes in the freezer thrills246 so it is therefore quite OK to reduce the salt content if you so wish.
Welcome to the forum with your first posting. Perhaps you'd like to pop over to the Introduce Yourself section on the Home Page and tell us a bit more about yourself, how long you've had your etc.
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Hi again,
If we are not using the stock powder in other recipes of tenina's book, can anyone share what usage ratios they have tried?
Thanks!
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1 stock cube = 1 tablespoon
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You do need to use more than commercial stock powder thrills246. For 250g liquid you need 1 tbspn - as CP said it equals 1 stock cube.
I usually do a taste test at the end and have added more if I felt the recipe needed it.
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Ooo will have to make this again.. Slowly restocking my staples :)
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Tenina passed this stock around during the Thai class on Wednesday, and it smelt good! Would have dipped my finger in for a taste test if my neighbour was not looking at me to pass the jar ;D
Gert, what oven temperature did you use for the set-and-goodnight routine?
The recipe didn't specify fan forced, so I guess I'd use normal oven 140C if I want to hover around the kitchen.
Are dried onion flakes available at Woolies? I could get celery seeds and dehydrated peas there too, right?
Judy, you mentioned that you keep your stock powder in the freezer. Do you have to thaw them a bit before using? I like Chookie's idea of reducing salt by 50%.
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No BZB, the powder doesn't freeze - just dive into the packet with a spoon. The dried peas are Surprise Peas which you will find near the canned vegetables. They all have dried onions but I prefer to used the fried variety - they are in the supermarkets too but you'd know them from an Asian grocer wouldn't you? Indian grocers have bulk packs of fried, dried onions - I've used them too. Celery seeds are usually the hardest to find but you might get lucky in Woolies.
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This was a disaster for me :'( I had carefully saved the carcass and skin from a lovely chicken I roasted (had put in freezer until I had all the other ingredients and time to make it). Got everything together - Disaster 1. Went shopping and got distracted, came home and veges pretty well burnt. Decided I wasn't going to waste them as they still seemed to have their individual tastes.
Disaster 2. The chicken was really really dry, so put it in to grind, but a heap of fat came out of the skin, and so now it was far from dry >:( Put the wet mass back into the oven to see if it would dry out, but no luck. So very much against my grain it went in the bin :'( :'( :'( I was so disappointed - was really looking forward to having this on hand. Unless someone can give me advice, I think I will just stick to the Chicken Stock Paste which I have been using.
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How disappointing for you.
I make sure that everything is spread out on the tray so that it can dry out really well. You may need to use more than one tray. I keep checking on the tray and remove things as they dry out. It's very time consuming, but well worth the effort.
I made some recently, and your post has reminded me that I still need to add the dried peas, as the ones I had in my cupboard at the time were infested with weevils and I had to ditch them.
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Everyone is saying this takes a long time - but could someone actually estimate the time it takes to dry the chicken out? The meat on my bones were very very crisp, it was just the skin I had trouble with - it looked very dry but was still full of fat. HELP :(