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stroring broth

Discussion in 'Food Forum' started by noway, Jul 13, 2006.

  1. noway

    noway

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    How do you strain your broth? I just made about 60oz of beef borth from boiling some bones along with a added mirepoix. So now I trying to rid it of all fat buy straining which I think I did successfully but should I freeze or store it in washed bottles?
     
  2. lethal tupperwa

    lethal tupperwa

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    If you put it in the refrigerator and let the fat get hard you can lift it off in a chunk.

    Use a (hardware store) clear plastic tube and siphon it in to your containers.

    Also freeze some in ice cube trays then pop out and bag and freeze.

    That way you can add some flavor to whats cooking easily.
     

  3. MrsKitty

    MrsKitty

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    I freeze lots of things in ice cube trays then move over to Ziploc bags. Earlier this week, I made a simple pesto with basil, garlic, olive oil, salt and pepper that I froze (I prefer to add parmesean on the top as I eat and I never cared for pine nuts in it). Sure, pesto is better fresh but in December those cubes are pretty tasty! I also buy tomato sauce and tomato paste by the big cans and do the same. When using broth, I cube up any leftovers too.