Post by Deleted on Apr 6, 2015 15:42:06 GMT
Lori's post about flavoring cabbage soup reminded me of one of the best sources of flavor boost, which are pan drippings. Anytime I bake pork or beef or ham or chicken I can take the pan juices, chill them, remove the hardened fat and freeze the remaining jelled broth in serving sized portions to add flavor to soups or stews or stirfys.
So as not to miss any of the flavor bits ( or 'fond'), I add a couple spoons of water and stir the bottom and sides of the pot to scrape off any browned juices. Really worth the little bit of effort it takes to get a delicious flavor boost with no foreign additives. (:
So as not to miss any of the flavor bits ( or 'fond'), I add a couple spoons of water and stir the bottom and sides of the pot to scrape off any browned juices. Really worth the little bit of effort it takes to get a delicious flavor boost with no foreign additives. (:
