Скачать или смотреть Making Beef Stock / Bouillon (with NO Flavour Enhancers)

Here's a simple recipe for making your own concentrated stock at home. Once made, you can freeze it in cubes, keep it in a jar in the fridge for a week, or using the Pressure Canning Process put it up in jars to be shelf-ready for up to a year (or more, I'm told) without refrigeration. I have some canned chicken stock I made previously, and I thought I'd show you how I get my concentrated flavour.

I avoid processed stocks, soups, bouillon powders or coupes and the like because they almost ALWAYS contain Hydrolysed something or other, MSG, or one of the derivatives, or Yeast Extract, or any ingredient numbers starting with 6. These all give me really bad reactions to eating them (heart palpitations and dry cotton mouth to name two), so best I don't do it.

This is my second video, so I have become aware of including as much information as possible, but as always, if you have a question, feel free to ask it in the comments section.

Cheers,
Rob.