Ravens Trove
Easy caramel: boil condensed milk in the can for 2 to 2.5 hours. (Make sure the can is completely covered with water). Let can cool, open and enjoy yummy caramel with no mess!
Posts by Ravens Trove
I'm a kitchen late bloomer so you may already know this....
I'm making chicken stock today. Did you know you can boil the carcass 3X's???? I was floored but I tried it and honestly the best stock comes from the last batch!
The reason is that the marrow starts to come out the third time. You'll know you're done when the bones are practically rubber.
I use my pressure cooker for even tastier results, and I mix all 3 batches together before I cool it, bag it and freeze it. LOVE chicken stock substitute for any water based recipe.
(Awesome thread, Pinkweeds, Thanks!)
Wow, Pinkweeds, I've never eaten the stringy stuff. Good tip.
By innards, I usually think of the seeds! Clean off all the surrounding goo and bake for about 10 minutes at 375 degrees or so. You'll know when they just barely start to turn brown. I also soak them for 24 hours in lightly salted water. Eat them whole.
I also save my pumpkin Mash, (After Halloween) for pumpkin soup that we have on Thanksgiving. You can freeze it nicely as long as you don't add the cream at the end.
Have fun!