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Giving this a go in reduced quantities, will see how it goes!
Giving this a go in reduced quantities will see how it goes and report back.
Bit of a late reply for you Charlie.. You can't really write an exact replenishing list of measurements because there are so many variables. How much liquid evaporated on your stove could vary from the size of the heat element/flame. Type of pot and size of pot. The saltiness of the stock could vary depending what you're cooking in there. It's a bit of personal taste and experimenting with which flavours need to be topped up. I personally remove the food from the stock after and boil the stock for a couple of minutes to try and kill any germs then strain it with a fine cloth and freeze it. Master stocks have been known to be kept for 100's of years in china etc and sold for high prices because of their depth of flavour. As long as you treat them right, they will last for ever.
very salty. beware.
I would assume since it is a master stock that it can be used for all kinds of meat fowl, fish????? questions. When the stock is replenished do we use the measurements above? I wish that we had of been told how much of each. Do we replenish the water at the same time? How long will it keep in the fridge?
this is great for duck. Cook in stock, cool, then quarter and deep fry very quickly. lovely
this is a brilliant stock for slow cooker everything