Tagged With broth

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Stock is the backbone of so many recipes. Whether it's used as a cooking liquid for rice or beans, or as the base of a soup or gravy, the quality of your stock influences the quality of your final dish. Though it isn't hard to make, there are a few tweaks you can make to ensure yours is a rich and tasty stock that's anything but watery.

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Making chicken stock at home is great -- you end up with a house that smells like soup and a pot full of savoury broth. Whether you make your stock from fresh ingredients or saved-up scraps, one secret ingredient will help make your chicken stock extra rich and delicious.

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Whenever I have the chance to buy prawns shell-on -- or, better yet, head-on -- I take it. Deveining and then cooking prawns in their shells is the tastiest way to go, and there's something very satisfactory about peeling them just before popping them into your mouth. But their journey shouldn't end there; the shells still have more to give.

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Garlic skins have always been my least favourite part of peeling garlic. They either stick to my fingers, or float about the kitchen, carried by slight breezes before making their home on random appliances. But I resent them no more, my dears, because it turns out they make a kick-arse broth.