So good to see you too here Catherine with everyone else too! Hope all has been going very well for you!
Hi, and welcome back!
You mentioned homemade veggie broth. How do you make yours? I tried once to make some. I remember boiling veggies for a long time, then, while they were still fairly hot, pushing them through a strainer, which was rather unpleasant (tried not to burn my hands; maybe should have worn rubber gloves?). The result was not a whole lot of broth and it seemed like a ton of trouble. So if anyone has an easy homemade broth method, please share! Thanks!!
Hi frugal one,
I found that oven roasting onions, mushrooms and carrots until they are browned will give the broth an excellent flavor. I also add celery and the onion skins, they give the broth a nice deep brown color. I am going to try then to chop it all up finely in the food processor after roasted and then add everything to your pot of water, bring to a simmer and simmer for twenty-five minutes. Then I take a fine strainer, and just pour the broth through the it into another pot, then you can discard the solids. In the past I used to cut the veggies into chunks, but I think more flavor can be gotten from it all with simmering finer pieces. I use Kosher salt in my broth and soups....hope this helps!
Thanks for the hello! Hope all is going well for you....
My dad always said 'nothing bad ever came out of that crockpot.' But then he was pretty low fuss about food as long as it wasnt too spicy... After mom passed away it was a great tool for him. Never having learned how, cooking was his single biggest stress for years after and being able to just dump a hunk of meet woth a few veggies and potatoes in the crockpot in the morning and dinner would be ready that afternoonwas something he could handle.
Years ago in a Fine Cooking tutorial on how to cook dried beans, I read that adding any sugar to beans when they are cooking will make them tough.
I have since reading that cooked beans with salt but no sugar, no molasses, no onions (since they are sweet), no barbeque sauce -- I add all those various things once they are cooked.
I find the beans get really soft when I do this, whether I cook them on the stove top, in the pressure cooker, on the wood stove, in our cob oven or in the slow cooker. Seems to work for me!
It is also possible that you have really, really old beans -- they take a lot longer to cook. If that's the issue, try bringing them to a boil then letting them sit to pre-soak.
I gave up on dried beans and use canned. I do get the 12 bean soup mixtures sometimes and it is still hit or miss. Most frustrating.
I made a yummy veggie soup yesterday in the crock pot. First crock pot dinner of the season!
Secret ingredient: a scoop of ghee!
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