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Stock tricks how to make a 
chicken or veggie stock
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continued from page 3

7. Strain the stock through a wire mesh strainer into a pot/large bowl, preferably metal (it'll allow the stock to cool faster).  Once you've poured out most of the liquid, press gently on the veggies and chicken, using the back of a spoon, to squeeze out as much of the juices from the cooked ingredients as possible. Toss out the cooked chicken and veggies. Yup, that's right, all that stuff goes in the garbage -- all the good flavorings are now in the stock.

8. Place the bowl of strained stock in an ice water bath. (Using the sink works well). Once the stock is completely cooled, cover and refrigerate overnight.

9. The next day, skim off the hardened fat using a spoon. Strain the liquid over ice cubes to remove the remaining fat. Refrigerate for 3-4 days, or freeze immediately.

To make veggie stock ...
Simply omit the chicken, of course, and increase the amount of veggie. Use two large onions, 3-4 carrots, 3-4 stalks of celery and peelings from 4 potatoes. You could substitute some of the onion with leeks instead, or another onion-y vegetable, such as shallot or scallion. Mushrooms, either fresh or, for a stronger flavor, dried, would also make a very tasty addition. To make a light stock, simply dump all your ingredients in a pot of cold water, bring to a boil, then simmer for 30-40 minutes.

For a richer, darker stock, roast your veggies first. Place the chopped veggies in a bowl and toss with 1 tbsp. of olive oil. Spread them out on a big roasting pan and roast at 475F until well-browned (30-45 minutes or so). If you’re feeling industrious, you can de-glaze the pan by placing it across two burners set to medium, adding a cup or two of water, then scraping off the browned bits stuck to the pan to get more of that yummy flavor. get the printer-friendly directions

check out these related articles: 
feeling saucy,
simple equations for flav-o-rrific food 
technically speaking,
a guide to basic cooking terms 

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