Friday, June 11, 2010

Frugal Friday 6/11

This turned out to be a busy week since I got 2 large last minute cake orders.  I hope you all enjoyed my first edition of Frugal Friday last week.  Earlier in the week before my 2 orders came in, I thought to myself that I should write my post for Friday just in case and I never did.  Big mistake!  So, I'm taking a break from caking to bring you some more tips.

This week...IN THE KITCHEN!

Homemade Stock

I have to say that nothing tastes quite as good as a homemade stock when making soup.  And I know what you're thinking..".stock?  I'm NOT making my own stock.  There are so many good ones on the shelf of the grocery store!"  Not only is this a better tasting stock but you control what goes in!  And, not only are you getting a great tasting stock, you're also cutting down on household waste!

Here's what you do:

Every time you get ready to use a vegetable, wash the outside thoroughly, even onions and garlic.  Get yourself a freezer container or baggie and every time you peel a vegetable, stick the peelings and ends that get cut off into this container in the freezer.  When it's full, add it to water and boil it.  Strain and voila! stock!
You can use anything you like in it.  Carrot peelings and ends, zucchini ends, pepper tops, onion and garlic skin, green trimmings (collards, escarole, etc), celery tops and bottoms, mushrooms, broccoli and cauliflower stalks, honestly the list is endless!

No more expensive extract! (Citrus)

I'm a baker so I know how expensive flavoring extracts can be and lots of them don't even really taste good.  If you do any baking with orange or lemon extract, stop buying them!  Before you peel that orange to eat the inside, use a microplane grater and get all that flavorful zest off!  EVERY time.  Keep your zest in a small ziploc baggie in the freezer and each time you eat an orange, get that zest off.  And the same with lemons.  Zest it before you cut it open and save it in a ziploc bag.  Each time you need lemon or orange flavor for a recipe, pull out some and stick it in your recipe!

That's all I have for today.  I know it's not fabulous but I'm actually in the middle of making 2 last minute cakes.  I'm making a 20" standing Dewar's bottle and a club penguin cake, both for the same family.  They've been very time consuming and not very cooperative..sigh.  Until next week....

1 comment:

  1. New follower. My son is 18 months. I'm at