For the last few weeks I focused on getting back into the kitchen. We’ve been eating out way too much for my liking. The pounds I lost recently is a clear sign that good things happen when you control the ingredients.
So this week I was making a tomato soup and decided to try yellow heirloom tomatoes as they finally appeared at my grocery store. I was determined to make it from scratch but that meant making my own vegetable broth. Ugh!
My previous attempt at making my own broth didn’t go that well. I used my Thanksgiving turkey carcass. The actual cooking was just fine. It was the storage where I ran into problems. Once I let the broth cool, I ended up dumping it into freezer bags.
- First problem – I’d have to thaw a whole bag rather than just what I need.
- Second problem – When I did thaw a batch it tasted like it sat in a plastic bag in the freezer for about a month.
I ended up tossing the broth. Read More