Stocks: Increasing the value of your grocery investment

Lori St. Kitts By Lori St. Kitts, 8th Nov 2014 | Follow this author | RSS Feed | Short URL http://nut.bz/1mlu-3ay/
Posted in Wikinut>Guides>Money Saving Tips

The biggest way to save money on your grocery budget is to minimize waste. The more you are able to diversify the use of your assets, the more valuable and less costly your grocery investment.

Stocks: Increasing the value of your grocery investment

The biggest way to save money on your grocery budget is to minimize waste. The more you are able to diversify the use of your assets, the more valuable and less costly your grocery investment. One very successful and easy way to accomplish this goal is by making your own stock out of scraps. This is an old chef’s trick to increase the restaurant’s bottom line.

One method of stashing your stock components is to keep several gallon-size frozen food bags at the ready in the freezer. One each for vegetable scraps, poultry carcasses, poultry parts and beef scraps. Do have a separate bag for broccoli scraps and mushroom scraps to be used for broccoli and mushroom soups. Broccoli is in the cauliflower family and tends to overwhelm the flavor of the stock as do tomatoes.

Vegetable stock recipe

• Small amounts of vegetable leftovers (raw or cooked)
• Peelings
• Cores
• Ends
• Ends of stemmed herbs
• Tops of tomatoes/peppers

Directions:
1. Bring scraps and an equal amount of water to a boil.
2. Turn head down and simmer for about 1 hour.
3. Strain vegetables from stock.

Tip: Use the left-over, strained vegetables in your compost bin!
Tip: Add pepper corns, salt and bay leaves for added flavor

Poultry stock recipe

• Carcasses
• Flatten or break apart for storage
• Backbone
• Hearts
• Livers
• Neck bones

Directions:
1. Bring scraps, bones and parts and an equal amount of water to a boil.
2. Turn head down and simmer for about 2 hours, skimming foam frequently.
3. Strain stock discarding solids.
4. Transfer stock to the refrigerator for several hours to overnight
5. Skim the fat that floated to the surface.
6. Transfer stock to into a storage container and freeze or into a plastic zip-lock bag, lay flat on a plate and freeze (removing plate after frozen). Once frozen, the zip-lock bags can be stacked upright like books on a shelf!

Beef and wild game stock recipe

• Bones
• Fat
• Scraps that are tough

Directions:
1. Roast your bones at 450 degrees for about 30-45 minutes before boiling for a richer stock. This is optional.
2. Bring scraps, bones and parts and an equal amount of water to a boil.
3. Turn head down and simmer for about 4 hours for about 5 lbs of meat, less time for smaller amounts.
4. Strain stock discarding solids.
5. Transfer stock to the refrigerator for several hours to overnight.
6. Skim the fat that floated to the surface.
7. Transfer stock to into a storage container and freeze or into a plastic zip-lock bag, lay flat on a plate and freeze (removing plate after frozen).

Seafood stock recipe

• Shrimp shells and tails
• Fish bones and heads
• Lobster and crab shells

Directions:
1. Sauté butter and garlic or onion (optional) to a stock pot on medium heat for about 5 minutes.
2. Add seafood scraps (all shrimp or lobster etc. or a mixture).
3. Bring to boil and then lower simmering for about 1 hour, skimming foam frequently.
4. Strain stock.
5. Let cool and then transfer to a container or bag for freezing.

Tip: Use these methods for just about any meat or seafood
Tip: Stocks will taste a little different each time given the types of materials and spices used in original cooking.
Tip: Start with cold water for clearer stocks.
Tip: Keep the carcasses from pre-roasted chickens too!
Tip: Your seafood monger often sells scraps for use in stocks.

Tags

Budgeting, Food, Frugal, Meal Planning, Stock Recipes

Meet the author

author avatar Lori St. Kitts
Lori is an entrepreneur, aspiring anthropologist, traveler, homemaker and foodphile. She feels passionately that living and eating well is a right, not a privilege regardless of income or location.

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Comments

author avatar Sivaramakrishnan A
14th Dec 2014 (#)

Reducing waste should become a habit to refine the process - waste not, want not is always true. Thanks for the tips - siva

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