Secret ingredients?
1,451 views·8 replies·by MakoMike
So what do you guys hoard, or make yourself, or keep as a byproduct of other dishes. Crabby reminded me of this when the mentioned fish stock. So what do you keep that you can't buy or is too expensive to buy? I keep homemade fish stock, duck fat, bacon fat and pickled red onions.
First MateOriginal Crew710 postsSince 2018
Well I used to bake my own brownies and I would keep......I don’t bake anymore.?
CommodoreOriginal Crew5,902 postsSince 2018
I keep shrimp shells to make stock for shrimp bisque. Broccoli stems to make pasta and broccoli.Broccoli stems sound like a good idea, I usually buy fresh broccoli and then cut off the florets. I usually cook my shrimp with the shells on, just to add the flavor, so that one's out.
First MateOriginal Crew710 postsSince 2018
Bacon fat, chicken stock including canning my own due to lack of freezer space, and my favorite for sauteing any veggies is ham bone fat from making stock.
MateOriginal Crew64 postsSince 2018
So what do you guys hoard, or make yourself, or keep as a byproduct of other dishes. Crabby reminded me of this when the mentioned fish stock. So what do you keep that you can't buy or is too expensive to buy? I keep homemade fish stock, duck fat, bacon fat and pickled red onions.
hey MM, how do ya keep the FAT and what do ya do with it afterwards?... cellfish...
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CommodoreOriginal Crew18,289 postsSince 2019
hey MM, how do ya keep the FAT and what do ya do with it afterwards?... cellfish...
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I freeze it in little containers. I use the duck fat when I make fried potatoes and the bacon fat when I make some cuts of pork and when I make Brussel sprouts. Sometime I also use the bacon fat in some other dishes.
First MateOriginal Crew710 postsSince 2018
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