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Dec. 2nd, 2006 02:20 pm![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
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texas_tiger:
So, whenhoya99 left me the last time, after cooking a delicious Thanksgiving dinner, I might add, he left me with some fresh herbs that I'm trying to do something with. No sense in wasting them. The herbs in question are rosemary, thyme, and cilantro.
In cogitating over this problem, I remembered that I make up veggie soup from canned veggies regularly during winter and that I use beef and chicken broth as stocks in the soup.
Putting two and two together, I came up with a delicious four. Make herb-infused broth to use in soups.
So I took two cans of beef broth, grated one clove of fresh garlic into it, put one large sprig of the rosemary, several smaller sprigs of the thyme, several fresh cilantro leaves, a dash of black pepper and a dash of lemon into it. I allowed it to heat until just simmering, then turned off the heat and let it cool on the stovetop. Filtering out the herbs, I then poured the broth into Gladware containers and put them in my freezer.
Repeat for two cans of chicken broth.
We will see how this goes but if it turns out like I expect, it should do wonders for my soups. I made the broth as strong as I possibly could, given that the broth will be diluted 4-5 fold when it is used.
texas_tiger:So, when
hoya99 left me the last time, after cooking a delicious Thanksgiving dinner, I might add, he left me with some fresh herbs that I'm trying to do something with. No sense in wasting them. The herbs in question are rosemary, thyme, and cilantro.In cogitating over this problem, I remembered that I make up veggie soup from canned veggies regularly during winter and that I use beef and chicken broth as stocks in the soup.
Putting two and two together, I came up with a delicious four. Make herb-infused broth to use in soups.
So I took two cans of beef broth, grated one clove of fresh garlic into it, put one large sprig of the rosemary, several smaller sprigs of the thyme, several fresh cilantro leaves, a dash of black pepper and a dash of lemon into it. I allowed it to heat until just simmering, then turned off the heat and let it cool on the stovetop. Filtering out the herbs, I then poured the broth into Gladware containers and put them in my freezer.
Repeat for two cans of chicken broth.
We will see how this goes but if it turns out like I expect, it should do wonders for my soups. I made the broth as strong as I possibly could, given that the broth will be diluted 4-5 fold when it is used.
