Category Archives: Simmered

Chicken Stock/Bone Broth or Broth

Posted on October 6, 2013 by Cat

by Cat, Sept 2007 (Photo, right, from Daily Unadventurous blog (4)) Chicken stock is one of the most versatile things in my kitchen. It makes great soups such as chicken noodle or chicken dumpling, or sauces such as that for … Continue reading →

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Beef Stock/Broth

Posted on October 6, 2013 by Cat

by Cat, Feb 2009 (Photo, right, from Wikimedia Commons) A good rich beef stock is hard to come by, especially one that tastes beefy.  Cooks Illustrated determined, through experimentation, that the best tasting broth comes from long, slow cooking of … Continue reading →

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Preserved Lemon Sauces

Posted on September 30, 2013 by Cat

by Cat, Sept 2013   Preserving lemons with salt is a great way to keep them through the off-season when fresh lemons are no longer available. See Preserved Lemons (Lacto-Fermented) for method. Once preserved in this way, they are delicious in many … Continue reading →

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Marmalade (Lacto-Fermented Citrus Spread)

Posted on September 29, 2013 by Cat

by Cat, September 2007; updated with 2013 batch, and in Nov-Dec 2017 to reorganize content. (All photos by Cat) NOTE: I’ve moved Fermented Orange and Peel (no pectin) to a separate posting: Fermented Orange or Other Citrus); it is my preferred … Continue reading →

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