Sunday, March 8, 2020

Sunday Dinner at the Grover Hotel: Cooking With Stock


I'm all about cooking better, easier, and cheaper. One of my favorite tricks for adding flavor to savory food is replacing water with stock or broth. It adds flavor without a lot of extra expense. For instance, use broth or stock in rice instead of plain water. Your rice will go from bland to savory effortlessly.

Beef stock has its place, but for everyday use, I prefer either chicken stock or vegetable stock as they have a milder flavor. I generally buy chicken stock in bulk at Costco, but it tends to be pretty inexpensive at most grocery chains and at Walmart. 

You can also save time and have a supply of stock delivered right to your door by ordering it here in Grover's General Store! We earn a small commission from Amazon for every purchase.

~Cie the Ornery Old Lady~


4 comments:

  1. I always use Swanson stock. Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 10, open March 1 to 26. All entries shared on social media if share buttons installed. My BOTTLE – 65 WORDS WRITING PROMPT LINKUP is open March 10 to 20 if you’d like to join in for fun and creativity!

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    1. Swanson stock is good. I use Kirkland because it's very cheap by the case at Costco.

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  2. I need to keep this in mind when I am making rice or small pastas like orzo! Thanks for the tip and for linking up.

    Shelbee
    www.shelbeeontheedge.com

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    1. Thanks, Shelbee. I always thought rice was the most boring food until I tried this method. Now I enjoy serving rice with my meals.

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