The Secret to a Good Broth / Stock

 

Select the largest cauldron (pot) you have in the house / apartment / tent. Clean your selection of vegetables but do not peel them. To the above we exclude the following: celery root (also called celery rave), all turnips and ruttabegas. Peel these.

Add to the cauldron the roughly cut vegetables; carrots, celery(complete with stalk and leaves), zuchini, bell peppers(cut in half with seeds and all), onions are whole with a slice in them.(do not cut through). garlic head (s) (complete) cut in half sideways. Ruttabegas and celery root cut in large chunks.

WARNING : do not include any of these, (brussel sprouts, broccoli, cauliflower, asperagus, spinach) as these release toxins as they are being blanched.

Omited intentionally is the quantities as these will be determined as per your individual tastes.

The leaves from any green vegetable may be added to this broth. (mustard, collards, beetroot, romain lettuce ect...).

Fill cauldron to one inch (2 1/2 cm) from the brim with spring water. Bring to a boil skimming the froth on occasion. Boil to where the vegetables no longer have any taste which will mean that they have transfered their properties to the liquid.

For a consentrate, boil uncovered until the liquid level drops. For a regular broth, boil covered. Salt, pepper and herbs should be added about midway into the process.

The process takes about two hours.



Be Creative !


The magic of this method is in it's versatility. You want a chicken broth? Toss in some chicken

You want a lamb broth? Toss in some lamb. You want a fish broth ? Toss in some fish.

Allow to sit on the counter at room temperature until cold. Pass the whole thing through a cheesecloth or strainer to get the pulp out.

Once finished with the straining you now have a top quality, ultra nutritious broth. Place in containers and either refrigerate or freeze for later use. Do not allow to sit out overnight.



uses :


- Freeze in ice cube trays for use as a base in making baby's food or as the liquid for a stir fry.
- Base for soups
- Base for stew
- Base for pilaf ( rice, couscous, millet, barley ect...)
- For the creative the uses are endless
- Base for milk-free chowders
- Base for dairy-free bechamels
- Replaces milk in any recipe, for those who are lactose intolerant.
- Use as a base for Jambalaya, Gumbo, Bouillabaisse, Paella, and all essence-based recipes.
- Add corn starch or Arrowroot to thicken and you get a gravy or base for chinese food.
- Can be flavored with quality soya sauce, worchestershire sauce, tabasco or a variety of others.
- The base for all successful low-fat / no-fat cooking.


When you hear the professional chefs use the word "stock", this is what they are talking about. It is the base for international haute-cuisine.

Beware of the chef who can only bring flavor to a dish by boiling oil, frying onions in some kind of fat, or basing in butter or lard ! These elements are extremely hazardous to your health.

Olive Oil should only be added at the end of the cooking process, never before.

Build Your Foundation Well

Caution: Use of commercially produced broths can be detrimental to the health of those who are sodium sensitive or have reaction to MSG (Mono Sodium Glutamate). For a list of chemicals in food visit our Food Additives Guide page.

For more check out Page 2.


Health Dept

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