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M_SGIRL SparkPoints: (0)
Fitness Minutes: (379)
Posts: 124
3/9/12 11:28 A

You're not really sauteeing...more like you are braising, simmering, or poaching. If you google those cooking methods, you'll have a better idea of how to use the stock cooking method.

KENDALL68 Posts: 72
3/7/12 6:49 A

There is a new Knorr product out that's a liquid concentrated boullion that I really like. It's a little less salty than other products out there.

BARBAKOAR Posts: 328
3/7/12 2:45 A

thats a good idea, ive been using bullion all ingredients I need, im gonna make some now..thanks.

P.s what else can you cook in the stock except veg and fish, would chicken work or other meats do you think or would it kind of go rubbery as if it had been boiled

3/6/12 10:07 P

Yes -- isn't it great? I also make my own veggie stock, and keep it in the freezer so that I always have some on hand.

BARBAKOAR Posts: 328
3/6/12 3:05 P

I recently bought a low fat cookbook and one suggestion was to saute/fry in the pan with stock rather than any oil..I was dubious to try this thinking it would not be the same. Wow, it was amazing, my first attempt was mushrooms and carrot ribbons with a peice of white fish..I have to say, it was gorgeous and the flavour of mushrooms was defintely intensified.

It may be worth mentioning I am without an oven at present, hence the need for another way to cook..I was piling on the pounds cooking everything in a pan with olive oil

Does anyone else use this method of cooking.

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