Perfect Chicken Stock-dam Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
1. Follow Steps for perfect poached chicken. 2. After removing bones
from chicken, return them to the saucepan and
bring liquid to boil again. Cover, Reduce heat, and let simmer 3-4
hours, set aside. 3. Pour Stock through a strainer into a bowl. 4.
When stock is completely chilled, remove all fat from surface and
discard. 5. Reheat stock just enough ot liquefy and pour into ice
cube trays.
Freeze, then place in sealable plastic bags and keep frozen. 6. Use
frozen chicken stock cubes wherever you want a little added flavor,
such as sauteing chopped onion in a non-stick pan without added
fat,
or when cooking vegetables. 7. Once you have chicken stock cubes
on hand youll find lots of uses
for them. Note: 1 cup chicken stock cubes used in a day is
equivalent to 1 joker card or 25 optional calories. Keep track and be
honest. If you cheat you just cheat yourself.
-- * OLX 1.52 * If fast food is so bad, why are the burger joints
crowded ~-- WM v3.10/92-0662 * Origin: NWCS Online + 18 Nodes + 13
Gig + (503) 620-5910 + (1:105/362.0)
=======================================================
=================== BBS: Neds Opus Date: 02-28-94 (02:36) Number:
198 From: JOANNE DANZER Refer#: 197 To: ALL Recvd: NO Subj: DAM/WW
RECIPES Conf: (7) Dieting
Title: PERFECT CHINESE STEAMED RICE
Categories: Oriental
Yield: 4 Servings
2 c Uncooked long-grain rice
3 1/2 c Water
PUT THE RICE INTO A LARGE BOWL and wash it in several changes of water
until the water runs clear. Drain the rice and put in a heavy pot
with the water and bring to a boil. Continue boiling until most of
the surface liquid has evaporated. This should take about 15 to 20
minutes. The surface of the rice should have small indentations like
a pitted crater. At this point, cover the pot with a very
tight-fitting lid, turn the heat as low as possible and let the rice
cook undisturbed for 15 to 20 minutes. There is no need to fluff the
rice before serving it.
Source from luhu.jp
from chicken, return them to the saucepan and
bring liquid to boil again. Cover, Reduce heat, and let simmer 3-4
hours, set aside. 3. Pour Stock through a strainer into a bowl. 4.
When stock is completely chilled, remove all fat from surface and
discard. 5. Reheat stock just enough ot liquefy and pour into ice
cube trays.
Freeze, then place in sealable plastic bags and keep frozen. 6. Use
frozen chicken stock cubes wherever you want a little added flavor,
such as sauteing chopped onion in a non-stick pan without added
fat,
or when cooking vegetables. 7. Once you have chicken stock cubes
on hand youll find lots of uses
for them. Note: 1 cup chicken stock cubes used in a day is
equivalent to 1 joker card or 25 optional calories. Keep track and be
honest. If you cheat you just cheat yourself.
-- * OLX 1.52 * If fast food is so bad, why are the burger joints
crowded ~-- WM v3.10/92-0662 * Origin: NWCS Online + 18 Nodes + 13
Gig + (503) 620-5910 + (1:105/362.0)
=======================================================
=================== BBS: Neds Opus Date: 02-28-94 (02:36) Number:
198 From: JOANNE DANZER Refer#: 197 To: ALL Recvd: NO Subj: DAM/WW
RECIPES Conf: (7) Dieting
Title: PERFECT CHINESE STEAMED RICE
Categories: Oriental
Yield: 4 Servings
2 c Uncooked long-grain rice
3 1/2 c Water
PUT THE RICE INTO A LARGE BOWL and wash it in several changes of water
until the water runs clear. Drain the rice and put in a heavy pot
with the water and bring to a boil. Continue boiling until most of
the surface liquid has evaporated. This should take about 15 to 20
minutes. The surface of the rice should have small indentations like
a pitted crater. At this point, cover the pot with a very
tight-fitting lid, turn the heat as low as possible and let the rice
cook undisturbed for 15 to 20 minutes. There is no need to fluff the
rice before serving it.
Source from luhu.jp