I’ve Seen the Light
I made soup this week, a traditional vegetable soup with barley, and instead of just using a liquid stock or a cube from the supermarket I made chicken stock, dragging the pressure cooker out from under the kitchen table where it's been since I stopped making stock for drinking a few weeks ago. Using proper stock made such an improvement to the soup. From now on I'm making my own stock for any recipe that needs it. You get two liters, so it's enough for a few meals and you can freeze it. You do need to make it the day before as you have to skim the fat off the surface. I'm making beef stroganoff this week and I'll use some, I'm looking forward to slurping some noodles, it's been a while since I've had noodles.