TMX Stock Concentrate

[leesmac78]

Hi All,

I really would love the recipe for the TMX stock concentrate?  It is in EDC?  Because I don't have it, yet!!! Could someone please post the recipe as I would love to make it and it seems that so many recipes call for it??  Please???

Thanks so much,

Lee xxxooo

 

[faffa_70]

on it's way to you 

[CreamPuff63]

Here it is for anyone else who wants it - updated EDC is minus the mushrooms though

[milnead]

Italian books have at least 3 different recipes (chicken, vegetable and beef stock concentrate).

[judydawn]

Here's another one -  Brons vegie stock concentrate recipe. There is also a link to one in the Full Steam Ahead recipe book in her posting.

[Lellyj]

Quote from Faffa

From memory, I cut the salt down to 100g from 150g using the recipe in the TM book. The salt is there as a preservative more than anything and I use it exclusively too and use it up rather rapidly. I still find it a little salty and may play with reducing the salt some more. I will report back if I THINK to change it with the next batch.

Lee, Many of us ues less salt when making the paste and store it in the freezer.  It is still spoonable.  I followed Kathryn's lead and used 100g this time and much prefer it.

The Chicken stock paste is also fabulous too.  It stores fine in the fridge for ages, didn't reduce the salt in that one. Quirky Jo has her "tweaked" instructions in this thread:

http://www.forumthermomix.com/index.php?topic=3906.0

[Cuilidh]

When you are following a (non TMX adapted) recipe and it calls for 1 tsp vege stock (cube), what is the equivalent of stock concentrate - still 1 tsp?

[Frozzie]

i would go on taste of the dish...i usualy put 1 tablespoon 

[cookie1]

I use 1 teaspoon vegie stock paste to each 250ml or 1 cup liquid. Then taste to check at the end of cooking.