Friday, 22 May 2009

Stocks - There are basic stocks in Mr D's Thermal Cook Book

Stocks are something that is ideally made in a thermal cooker. They are great to have in the freezer ready for use with soups, gravy or risotto.
The method of making them is the same. Once you have added the ingredients, brought them to the boil simmer for ten minutes then put in the thermal cooker and left for up to 8 hours. It is important to make sure the cooker inner pot is filled at least up to 3/4 to retain the heat for the longer cooking. Remember you can always freeze the stock (by putting 500ml portions into small freezer bags) so I always fill my Shuttle Chef to the top. If you are not freezing it keep it in the fridge until required.

If you are making a meat based stock to use for soups don't remove the layer of fat from the surface until you are ready to use it as this forms a seal to keep out the air.


To make this stock you need to keep your vegetable trimmings for a few days. Keep them in the fridge in a bag until you are ready to make the stock.


  • 3/4 fill your inner pot with water.

  • 1 tbls of black peppercorns.

  • 4 star anise.

  • 6 cardamoms.

  • 1 cinnamom stick.

  • 1 piece of blade mace.

  • 6 cloves.

  • 1 tbls cumin seeds.

  • 1 tbls coriander seeds.

  • 2 bay leaves.

  • 4 curry leaves.

  • 1 stick of celery.

  • 1 green chille (optional)

  • 5cm of ginger chopped. No need to peel.

  • 1 onion chopped.

  • 3 cloves of garlic crushed.

  • A selection of vegetable trimmings chopped roughly.

Bring to the boil. simmer for 10 minutes and then put into the outer insulated pot for 6 to 8 hours. Once ready strain and either freeze or keep in the fridge until ready for use.

Over the next few weeks I will be adding more stocks.

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