Sunbeam VersaCook MU2000 X5 Instruction/Recipe Booklet page 23

Hints and Tips - continued
Stocks
• Many recipes use stock as part of the
ingredients. A good stock is also the base
of a great soup. Stocks can be bought at
supermarkets; however, nothing beats the
flavour of a homemade stock.
• Making your own stock is a great way to
use up bones or carcasses that would
normally be thrown away.
• There is no need to peel your vegetables
when making a stock. Just ensure you
wash them well before use.
• Fresh made stock will keep in the
refrigerator for up to 4 days, but can be
frozen for up to 3 months.
• Always label and date your stock before
storing. It's a good idea to freeze stock
in portioned sizes. So for example if you
generally use stocks in stews, casseroles,
curries etc, then freeze your stock in 1
cup portions. If you tend to use your stock
more for gravies and sauces, then freezer
it in smaller ¼ cup portions or even in
ice cube trays, so that you don't need to
defrost large quantities at a time.
• To remove the excess fat, cool the stock
in the fridge overnight, then skim the
solidified fat from the surface.
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