The most basic STUFF you can make that doesn't cost you much would be to make your own broths. I worked in kitchens most of my life, and having chefs in the family, and great cooks in the family, watching them as a kid making STUFF from scratch, it came naturally to me to make STUFF from scratch. Okay am I making you sick? Good. That's what I'm here for today, to make you sick. But, here's a tip for you, something I learned working in a kitchen in Lahaina a long time ago, when rock groups like Van Halen, Journey, The Cars, Blondie just came out. Oh yeah I'm an old (blank).
Okay, let's make a veggie broth, that you can store in your chiller or freezer, and it is all natural from scratch. Okay here we go for a veggie broth.
Get out a stock pot, about a 8 quart one, that's 2 gallons, you'll have enough of this to make homemade veggie soups, or even Beef Pho, or Tom Yums, or Sabaws, or French Onions, or gravies. Okay nuff said.
Take about 5 large round onions, peel em, and rough chop em.
Take a whole bunch of celery, and trim off the bottom, and then rough chop that.
Take about 5 large carrots, peel em, and rough chop that.
4 cloves of whole garlic
Preheat your oven to 350 degrees.
Take a baking sheet, place some oil on the sheet and spread it out. Place the chopped veggies onto the sheet, and roast chopped veggies for about 20 minutes or until you see the juices coming out of the veggies.
A pinch of salt and pepper
Some parsley
Put the stock pot over medium high heat, and the roasted chopped veggies.
Fill the pot with filtered water about 2 inches from the top, simmer this for about 1 hour, skim the surface of any foam, season with salt and pepper, add in some parsley (fresh). Off the heat, let it cool. Place (strain) some of the broth into jars, or into ice cube trays and freeze some, chill some, for future usage.
When you are ready for the making of soups, gravies, or other sauces, you got low sodium broth, which is great because you can serve this up to loved ones with high blood pressure, or diabetes, or anyone wanting to eat healthy.
Simple eh? So this is a culinary move anyone can do, and should do if you have a kitchen. Remember that some people do things differently, when an oven is not found nearby, you can grill the veggies, or just boil them to extract the juices and the natural oils that makes the flavor. Remember heat extracts water from living organisms, we as humans are like a good percentage of water, when it gets hot what happens? We sweat. So another culinary term for extracting flavors in any hot vessel is called sweating out the juices.
I used to have chefs yell at me for not having a saute pan hot enough, "Hey YOU IDIOT! YOU CANT F.....ING SWEAT OUT THAT ONION ON LOW HEAT!" Man chefs are cruel assholes sometimes. Ha ha, but that's a tip for you today, making your own veggie broth.
And speaking of healthy, if you are on Maui, and want a personal chef that cooks healthy and great, my chef friend Ann Marie Burtell can cook you an awesome meal. Look her up on www.mauifreshchef.com she's an awesome person you'll enjoy. And ask her about her Mahi Tacos, those are my personal faves. And if you are new to cooking she offers her cooking classes.
Okay, let's make a veggie broth, that you can store in your chiller or freezer, and it is all natural from scratch. Okay here we go for a veggie broth.
Get out a stock pot, about a 8 quart one, that's 2 gallons, you'll have enough of this to make homemade veggie soups, or even Beef Pho, or Tom Yums, or Sabaws, or French Onions, or gravies. Okay nuff said.
Take about 5 large round onions, peel em, and rough chop em.
Take a whole bunch of celery, and trim off the bottom, and then rough chop that.
Take about 5 large carrots, peel em, and rough chop that.
4 cloves of whole garlic
Preheat your oven to 350 degrees.
Take a baking sheet, place some oil on the sheet and spread it out. Place the chopped veggies onto the sheet, and roast chopped veggies for about 20 minutes or until you see the juices coming out of the veggies.
A pinch of salt and pepper
Some parsley
Put the stock pot over medium high heat, and the roasted chopped veggies.
Fill the pot with filtered water about 2 inches from the top, simmer this for about 1 hour, skim the surface of any foam, season with salt and pepper, add in some parsley (fresh). Off the heat, let it cool. Place (strain) some of the broth into jars, or into ice cube trays and freeze some, chill some, for future usage.
When you are ready for the making of soups, gravies, or other sauces, you got low sodium broth, which is great because you can serve this up to loved ones with high blood pressure, or diabetes, or anyone wanting to eat healthy.
Simple eh? So this is a culinary move anyone can do, and should do if you have a kitchen. Remember that some people do things differently, when an oven is not found nearby, you can grill the veggies, or just boil them to extract the juices and the natural oils that makes the flavor. Remember heat extracts water from living organisms, we as humans are like a good percentage of water, when it gets hot what happens? We sweat. So another culinary term for extracting flavors in any hot vessel is called sweating out the juices.
I used to have chefs yell at me for not having a saute pan hot enough, "Hey YOU IDIOT! YOU CANT F.....ING SWEAT OUT THAT ONION ON LOW HEAT!" Man chefs are cruel assholes sometimes. Ha ha, but that's a tip for you today, making your own veggie broth.
And speaking of healthy, if you are on Maui, and want a personal chef that cooks healthy and great, my chef friend Ann Marie Burtell can cook you an awesome meal. Look her up on www.mauifreshchef.com she's an awesome person you'll enjoy. And ask her about her Mahi Tacos, those are my personal faves. And if you are new to cooking she offers her cooking classes.
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