Has anyone else made this?
I was following the recipe from my phone but unfortunately ran out of charge, so I got the book out and found the Meat Paste Concentrate wasn't published in it.
But I'd already gathered the ingredients and just followed the method from the Chicken Stock Concentrate recipe in the book while the phone recharged, and I thik all was well.
I used full amount of salt (150g) so I have to control myself and ensure I stick to the proportion 1teaspoon of stock concentrate to 500 ml of water.
It's a bit hard to "review" a stock as you don't taste it separately. All I can say is I thoroughly enjoyed making it at long last and I'm pleased to have a different stock on hand. I just hope I can use it all up. For its contribution to tea tonight, I was very happy.
(We had the Vietnamese Beef Broth from Alyce Alexandra's Low Carb book.)
