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I switched from chicken bouillon cubes to saving my veggie scraps in a freezer bag and my soup costs dropped to like 40 cents a bowl
I used to buy those little $2 boxes of bouillon cubes every couple weeks and thought I was being smart, but the broth always tasted flat and salty. Then my coworker Denise told me she keeps a gallon ziplock in her freezer and just tosses in onion skins, carrot peels, and celery ends all week. I tried it for 3 weeks and made a pot of stock every Sunday, and the difference is honestly not even close, it tastes like actual food instead of salt water. Now I get 6 quarts of stock out of stuff I was throwing in the trash and I only buy bouillon when I'm really in a pinch. Anyone else doing this, and do you simmer yours for 2 hours or longer?
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jordan_morgan7910d ago
Saving scraps never worked for me, mine always turned out bitter.
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