Wednesday, September 21, 2011

Tip of the week

I know the best stock is made from scratch. However, if you are short on time the next best thing is Ina Paarman's stock powder. She has added real stock liquid to her range. They are awesome and make such a difference in flavour to my food. 

I've yet to try all the flavours. I use the chicken powder quite a bit. However once the tub is opened, the powder tends to become hard. I found that if I put a couple of bay leaves inside, it magically stops this from happening. Not sure why this works; perhaps the leaves absorb some moisture? Anyhoo, I'm thrilled it does the trick.

*click on images for their source.

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