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Fasting
Dawn of the intermittent faster!
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<blockquote data-quote="shelley262" data-source="post: 1970829" data-attributes="member: 455169"><p>Hi to make stock more tasty but not too carby I add things like the peelings from celeriac, the green ends of spring onions ( I use spring onions in place of more carby relatives), green bits of leeks, celery and celery leaves - whatever I have around. I also use a lot of seasonings to improve flavours - things like onion and garlic granules, herbs, celery salt, pepper. I tend to mainly do chicken stocks and broth using roast chicken carcasses but also roast other bones sometimes. I also cook long and slow in my slow cooker and cool before taking bones and veg out. I’ve also cooked them in my instant pot an electric pressure cooker which gives intense flavour more quickly. My stocks never taste the same! Have fun experimenting.</p></blockquote><p></p>
[QUOTE="shelley262, post: 1970829, member: 455169"] Hi to make stock more tasty but not too carby I add things like the peelings from celeriac, the green ends of spring onions ( I use spring onions in place of more carby relatives), green bits of leeks, celery and celery leaves - whatever I have around. I also use a lot of seasonings to improve flavours - things like onion and garlic granules, herbs, celery salt, pepper. I tend to mainly do chicken stocks and broth using roast chicken carcasses but also roast other bones sometimes. I also cook long and slow in my slow cooker and cool before taking bones and veg out. I’ve also cooked them in my instant pot an electric pressure cooker which gives intense flavour more quickly. My stocks never taste the same! Have fun experimenting. [/QUOTE]
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