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Old 08-29-2008, 12:34 PM   #11
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Yes
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Old 08-29-2008, 12:36 PM   #12
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So if it tastes 'heavy' for example, I could add water I guess (when cooking lentils).
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Old 08-29-2008, 12:36 PM   #13
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Taste my stock before cooking lentils?
Yes. That was your original question, wasn't it?
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Old 08-29-2008, 12:37 PM   #14
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So if it tastes 'heavy' for example, I could add water I guess (when cooking lentils).
Exactly
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Old 08-29-2008, 12:41 PM   #15
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yeah it will be very very very bland but youll see how strong the flavors are. and from there you can see if its too strong for you and that you want to dilute it but i use it straight up how i have it.
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Old 08-29-2008, 12:46 PM   #16
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Ok thanks. Also, I don't want to waste any stock (using too much for example), so I hope I can use it for weeks. I'm going to freeze it..
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Old 08-29-2008, 12:49 PM   #17
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I got a conference call in a bit so willnt be around for a bit but......

I freeze all my stock.

You can make another stock by reusing the veggies, bones and stuff, its called a remouilde (sp?)

got to run
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Old 08-29-2008, 12:51 PM   #18
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Good luck.
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Old 08-29-2008, 12:54 PM   #19
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I have just made my first veal stock, it's still cooking :) I want to cook lentils tomorrow, maybe also lentil soup, but I don't know how much stock I should use..

Using only stock would of course be way too heavy I assume? If I use 1 cup water, how much stock should I add for example? Thanks in advance!
I make much of my own stock and since I do, I try to make it last. I often use stock/water combinations. If a recipe asks for 3 cups of stock, I will use 2 cups of my own stock and 1 cup of water. I do this just in case my stock is to heavy. And if it is too mild, I can always add flavor to perk it up.

I love making stock, it is a good way to put bones, veggie stuff to good use when you can't use it all in your daily cooking.

I just need to figure out how to make some good beef stock!
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Old 08-29-2008, 01:06 PM   #20
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I just need to figure out how to make some good beef stock!
I'll post this again, maybe you didn't see it:
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