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Food tips: take stock
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The next time you find yourself peeling raw shrimp, don't toss those shells out. Freeze them for future use. A fantastic stock can be made from nothing more than some onion, carrot, tomato and those shells.
Just toss the shells in a hot pan with some oil. Heat until shells turns red. Grind shells in a food processor. In a saucepan, sauté onion and carrot until the onion is translucent. Add some chopped tomato, the ground up shells and enough water to cover. Simmer 40 minutes and strain.
Make mine a bushel
Greens lose a tremendous amount of volume during cooking. What starts looking like enough spinach or chard or collards to feed an entire neighborhood, winds up barely feeding a family once cooked.
Large quantities of greens can pose some logistical problems. How does one wash a bushel of greens? (Though we don't recommend it, we know of folks who turn their washing machines into industrial-sized salad spinners for this purpose.)
0What kind of pan can accommodate so much roughage? Our suggestion: use your kitchen sink. Fill a (scrubbed and thoroughly rinsed) sink with water; immerse greens, swish vigorously to loosen dirt, drain sink, repeat. To cook, you'll want a large pan, of course. But the key is to add greens to the pan in batches, allowing the greens to cook down before adding more to the pan.
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