On a broth kick

[Andy M.]

Can you break off pieces without using a hammer?

No. I use these quarts to make a meal of soup. If I want small amounts of stock, I freeze stock in tiny plastic containers.

 

[Chief Longwind Of The North]

A yummy soup, one of what I like to call an essence soup. This one is pure umami delight.

Mushroom essence soup, to be served as an appetizer.

1/2 lb. cremini mushrooms, sliced
2 cups water
2 tbs. soy sauce
1/4 ts. ground ginger

Place mushrooms into the water and bring to a boil. Cover and simmer for 15 minutes. Remove mushrooms and save for other recipes. Add soy sauce and ginger. Taste and add more ginger, or soy sauce to taste. You can put some diced mushrooms in if you feel it necessary. This soup is a great appetizer, or is very good as an au jus with roast beef, I love it as a pure essence soup, as an appetizer. It just wets the appetite for the main course, without filling you up. Enjoy.

Seeeeya; Chief Longwind of the North

 

[jennyema]

No. I use these quarts to make a meal of soup. If I want small amounts of stock, I freeze stock in tiny plastic containers.

This is why I put smaller amounts in my bag. So that I can break some off.

 

[Kevin86]

I have a small, floppy, silicone muffin pan from the dollar store. It's useless for muffins. But, I put it on something flat and fill the muffin holes with stock and freeze that. Then I pop them out and keep them in a large plastic jar in the freezer. Each muffin hole holds about 50 ml, so it's quite handy. I grab as many frozen stock "pellets" as I think I will need.

That’s smart

 

[Andy M.]

Just bagged and froze 5 quarts of chicken Jell-O. Plenty of goodness for soups this winter.