Tip: freezing stock

Tip: This great way to store stock will amaze you!

Tip: freezing stock

Freeze your stock in muffin trays

Stock is one of my favourite things to make in the Bellini. I’ve made my own stock for about 10 years, since I was diagnosed with a number of food intolerances, making using store bought stock a no go.

In the past, making stock would be a 3-4 hour long mission – and so one I did very rarely, meaning most of our meals were quite bland.

Now – with the Bellini (or your version of the thermo-cooker) it takes about 30 min from wo to go – truly awesome 🙂

The recipe is available in the cookbook of course (iPadiPhone or Android via Kindle), but it also features in the manual for the Bellini and the EDC for the Thermomix. I prefer the veggie stock version, easy, easy to adapt to my needs and adds a nice flavour to meals.

So – how best to store?

  • Recipe option: Glass jar in fridge for 3 months – but this requires adding a whopping 150 g of salt
  • Less salt option: You can still store in the fridge, but drop down the expiry as you drop down the salt level, so 100g = 2 months, 50g = 1 month
  • My option: Freeze – and leave the salt out altogether. You can then add the salt level that suits you to each meal as you go.

So – how best to freeze?

  • Put the stock in muffin cups in a muffin tray
  • Freeze tray overnight
  • Pop out the frozen stock muffins and store in a ziplock bag in the freezer
  • They’ll keep for up to 3 months

Tips and Tricks

  • Use the silicone muffin trays so you can pop them out easily
  • Mark which trays you use for stock, they do tend to get a ‘stocky’ whiff so I only bake sweets in them if using a patty case
  • If you don’t have room for a muffin tray in your freezer you can use single serve yoghurt cups as an alternative
  • Think about how blended your stock needs to be, I keep mine quite chunky as that’s the flavour I want in my meals but you can make it much more blended if preferred.
  • Put roughly the level of stock you use in each cup, I find a ¾ muffin cup is the perfect size for my cooking, but you can also cut a frozen stock muffin in half easily if need be.

There you go – an easy way to keep delicious home made and salt free stock around – just remember the muffin tin.

Thanks for reading – don’t forget you can get the stock recipe, plus 49 others in my e-book, available and easy to use from your phone or tablet. Get it on: iPad,  iPhone  or Android via Kindle





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