When you’re short on time and stressed out, quality stock is doubly important to help keep you well and nourish your body so you have energy. Jeff’s job interview went well on Monday and we’ll find out later in the week if he got the job. Because we’re coping with waiting and preparing for possible change, I’m upping our consumption of stock to help keep us well. I just don’t have enough time to devote to the kitchen right now, so here are the three big hints to help keep your time commitment to a minimum when you’re super busy.
Use A Crock-Pot
Don’t be afraid to use a crock-pot. This week on Facebook, someone asked me about lead in slow cookers. The conversation led to someone pointing out a post on Terminal Verbosity where the author had multiple crock-pots from multiple brands tested. None of them tested positive for lead. I have personally tested mine using a home-purchased lead test kit as have friends of mine. All turned out negative.
I’m personally comfortable using a crock-pots that tested negative as I no longer consider it a lead risk. I do encourage you to test yours since crock-pots seem to have fallen out of favor with traditional foodists. It will cost a couple of bucks but it will give you peace of mind while saving you a lot of time.
Do A Continuous Brew
As referenced in earlier blog posts, dipping out what you need and replacing it with water, then adding fresh bones or vegetables as you have them can make an easy way to keep stock available all of the time. This is especially helpful if you’ve got someone sick in the house who can use extra healing or you’re all down and eating odd amounts at odd times. You don’t have to heat anything up, just dip it into a cup and sip. Don’t forget the Concentrace!
You also wind up with fewer dishes to wash using this method. This method is also far more convenient in terms of scheduling as you can leave the stock overnight or a few extra hours without harm. I recommend combining this with the crock-pot method above.
Freeze Your Bones
Conversely, don’t be afraid to freeze your bones and make large batches of stock once you’ve collected plenty of bones and veggie scraps. It’s about the same hands-on time to make 4 gallons as it is to make 2 quarts, so when I’m pushed for time making it in bulk can really save time.
What Do You Do?
What’s your favorite way to save time while making nutritious stock? I’d love to hear your suggestions!
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