http://www.theslowcook.com/2009/07/20/do-you-do-pot-likker/ An urban insurgent's guide to real food for life Wed, 08 Feb 2012 15:22:02 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://www.theslowcook.com/2009/07/20/do-you-do-pot-likker/comment-page-1/#comment-3090 Ed Bruske Tue, 21 Jul 2009 21:55:08 +0000 http://www.theslowcook.com/?p=2113#comment-3090 Natural, sounds like you are using the restaurant method. A good chef always has a big pot simmering with all the vegetable trimmings and bones. All that good collagen from the bones will make the stock firm up like jello in the fridge. That's a sure sign of a good stock. Natural, sounds like you are using the restaurant method. A good chef always has a big pot simmering with all the vegetable trimmings and bones. All that good collagen from the bones will make the stock firm up like jello in the fridge. That’s a sure sign of a good stock.

]]> http://www.theslowcook.com/2009/07/20/do-you-do-pot-likker/comment-page-1/#comment-3082 Our Natural Life Mon, 20 Jul 2009 12:15:20 +0000 http://www.theslowcook.com/?p=2113#comment-3082 I need to remember to start saving good vegetable "pot likker" for vegetable stock. I used to do this, but got out of the habit. However, my meat stocks are like gold. They take me 12-24 hours to prepare and simmer from good pastured meat bones, and I don't let a drop go to waste. I use them over and over. They never seem to go bad. Cooked down, they make an awesome reduction sauce. I used them as the basis for meals in my slow cooker, roasts, soup, stews, gravies, etc. If I am ill, I drink the stocks as a hot beverage for therapeutic healing. When cooled in the frig, they have the consistency of a very firm jello (stock) to dense lard (reduction). I need to remember to start saving good vegetable “pot likker” for vegetable stock. I used to do this, but got out of the habit. However, my meat stocks are like gold. They take me 12-24 hours to prepare and simmer from good pastured meat bones, and I don’t let a drop go to waste. I use them over and over. They never seem to go bad. Cooked down, they make an awesome reduction sauce. I used them as the basis for meals in my slow cooker, roasts, soup, stews, gravies, etc. If I am ill, I drink the stocks as a hot beverage for therapeutic healing. When cooled in the frig, they have the consistency of a very firm jello (stock) to dense lard (reduction).

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