Stocks and Rubs

In my domestication... I am making stocks and meat rubs. Wow, two simple (ish) product diversify and pop a meal! I am very excited.

I make my stock in a crock pot. Then I don't have to fiddle and watch over a boiling pot! I brown the bones and veg in the oven, then dump it in the crock, add cold water... voila! The next afternoon, I strain and cool it. Once cooled I'll either put it in ice cube trays or containers. I keep some in the fridge for quick access and use. But the cubes are great, grab a few and cook. Creates a tasty, moist product and sometimes a base for a sauce! The herbs on the deck are a delight too! I feel spoiled. I guess I can finally thank the Royal York and all the other cooking places for the training!

Rubs... on the note of my culinary background... I turned my nose up at dried herbs and spices to some degree. Fresh is best! Well I made one mix, and now I am hooked and in search of MORE! I made a delicious one last night for the pork ribs. If anyone is interested I can post some recipes for the rubs. And if anyone has some to share, PLEASE do!

Bon Appetite!