I wrote this very same thing last year: for delicious turkey gravy on Thursday, make a quart of rich turkey stock today or tomorrow. Here’s what my plan is.  I’m roasting a chicken for dinner and I’ll also throw into the oven two fat turkey wings  and cook them till they look delicious enough to eat.  I’ll put them in a pan and cover them with water (I may add the chicken carcass—haven’t decided yet.  The wings I bought weigh about 3 pounds (and cost less than $4).  I’ll pour in at least that much water, probably more, enough to cover them by about an inch of water in a snug pan.  I’ll bring the water to a simmer, then put the pan uncovered in the oven set low, 180 degrees or so, overnight.  They Read On »

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Photo by Donna Have been on a sourdough binge since the purple cabbage post (waffles last Sunday, bread, pictured above, by dinnertime) and loving Carri‘s ratio of 1 part starter : 1 part water : 2 parts flour with 1% salt by weight, though I back off by about 20% on the water because it’s been so humid.  I usually make a dough that’s between 30 and 40 ounces total weight. I’ve noticed various differences in the loaves and because I’ve put up the BLT From Scratch Challenge, I thought I should go over the 5 key steps of making bread, whether you’re using sourdough or commercial yeast. Mixing/Kneading:Mix or knead the dough to the point that it can be stretched to translucency. This ensures that it will adequately trap the gas being released.  Not Read On »

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