Recipe review Chicken Stock Powder For Food's Sake page 25

[jakodai]

lol, no - I almost did though! ;-)

I think it's just the aroma of the mushrooms, I'm not a fan. I'm sure after I mix it with other ingredients I won't notice it.

[gertbysea]

Dried mushrooms do have a "funky aroma"

Gert

[hopefulcook]

I normally use the chicken stock paste, how does this compare? Don't have the book but reviews seem great compared to EDC. Does anyone still use chicken stock paste?

[gertbysea]

I normally use the chicken stock paste, how does this compare? Don't have the book but reviews seem great compared to EDC. Does anyone still use chicken stock paste?

I use them both as I made a huge lot of paste last time but when it is finished I will stick to Tenina's as it is better in my opinion as I can control the salt  better.

Gert

[cookie1]

I have some that I am using at the moment.

[jakodai]

I re-did this yesterday, and I'm much happier with the smell. No funky mushroom smell! Lol. I also used more chicken than I did last time, as well.

[thrills246]

Does anyone know whether it is okay to either eliminate, use half or 30% of salt of the recipe?

Will it make the powder not last as long as it normally would? or is it okay, as long as i put it in the freezer instead of the fridge?

Thanks for the help

[judydawn]

I keep all my stock powders and pastes in the freezer thrills246 so it is therefore quite OK to reduce the salt content if you so wish.

Welcome to the forum with your first posting.  Perhaps you'd like to pop over to the Introduce Yourself section on the Home Page and tell us a bit more about yourself, how long you've had your  etc.

[thrills246]

Hi again,

If we are not using the stock powder in other recipes of tenina's book, can anyone share what usage ratios they have tried?

Thanks!

[CreamPuff63]

1 stock cube = 1 tablespoon

[judydawn]

You do need to use more than commercial stock powder thrills246.  For 250g liquid you need 1 tbspn - as CP said it equals 1 stock cube.

I usually do a taste test at the end and have added more if I felt the recipe needed it.

[Frozzie]

Ooo will have to make this again.. Slowly restocking my staples

[BeezeeBee]

Tenina passed this stock around during the Thai class on Wednesday, and it smelt good! Would have dipped my finger in for a taste test if my neighbour was not looking at me to pass the jar

Gert, what oven temperature did you use for the set-and-goodnight routine?

The recipe didn't specify fan forced, so I guess I'd use normal oven 140C if I want to hover around the kitchen.

Are dried onion flakes available at Woolies? I could get celery seeds and dehydrated peas there too, right?

Judy, you mentioned that you keep your stock powder in the freezer. Do you have to thaw them a bit before using? I like Chookie's idea of reducing salt by 50%.

[judydawn]

No BZB, the powder doesn't freeze - just dive into the packet with a spoon.  The dried peas are Surprise Peas which you will find near the canned vegetables.  They all have dried onions but I prefer to used the fried variety - they are in the supermarkets too but you'd know them from an Asian grocer wouldn't you?  Indian grocers have bulk packs of fried, dried onions - I've used them too. Celery seeds are usually the hardest to find but you might get lucky in Woolies.

[matmob]

This was a disaster for me    I had carefully saved the carcass and skin from a lovely chicken I roasted (had put in freezer until I had all the other ingredients and time to make it).  Got everything together - Disaster 1. Went shopping and got distracted, came home and veges pretty well burnt.  Decided I wasn't going to waste them as they still seemed to have their individual tastes.
Disaster 2. The chicken was really really dry, so put it in to grind, but a heap of fat came out of the skin, and so now it was far from dry    Put the wet mass back into the oven to see if it would dry out, but no luck.  So very much against my grain it went in the bin    I was so disappointed - was really looking forward to having this on hand.  Unless someone can give me advice, I think I will just stick to the Chicken Stock Paste which I have been using.