Monica CorradoMonica Corrado is a whole food chef and food educator, with a private practice called Simply Being Well in Takoma Park, Maryland. She owned an organic catering company for several years which prepared food from local, organic and sustainable farms, and catered to environmental and “green” groups, embassies, as well as individuals throughout the Washington, DC metropolitan area. Monica was a founding member of one of the first CSAs (community supported agriculture) in her area in 1998. She has knowledge of biodynamic agriculture and Ayurveda, as well as 10 years study in alternative healing modalities. Her desire to “teach people to fish” instead of “giving them a fish” led to the opening of her practice in 2006. Monica uses her knowledge and experience to assist clients in expanding their awareness of the relationship between food and wellness. She believes that food can heal and food can keep one healthy: good, clean food which is prepared well is a cornerstone for well-being. To this end, Monica conducts private and group cooking classes on nourishing, traditional foods, and helps people sort out the confusing messages about what is good for you and what is not. She has taught hundreds of people how to cook nourishing, traditional foods for themselves and their families. Some of her clients are cancer survivors, menopausal women, new moms and dads, and others like you who are interested in using food to heal and / or to “simply be well”. Monica is a member of the Honorary Board of the Weston A. Price Foundation.
Hello, my name is Monica Corrado. I am with Simply Being Well. I am a whole foods chef, and a culinary nutrition specialist. I owned an organic catering company for four years and have been teaching cooking classes for years now. Today were going to be learning how to make a nutrient rich beef stock, and were going to start with the equipments that you need for making a stock.
So, the first thing that we need is a stock pot. This stock pot is a stainless steel stock pot. Id like to suggest that you use a stainless steel stock pot as opposed to aluminum because aluminum tends to pit and it also tends to bleed into high temperature foods, and health wise its not good for you too to use. So, stainless steel stock pot get something heavy gauge, heavy gauge meaning its heavy when you pick it up, and it also means that its 18X10 stainless steel thats what you want to look for 18X10 stainless steel. Also usually the bottom is going to be copper, and a copper bottom pot is something that will help to conduct the heat evenly through the pot.
So, you need a stock pot, you also are going to need a colander for straining for later and a strainer to get out the finer part of the stock, so, a colander and a strainer. Youll need a bowl that you will be straining into. You also need some liquid measuring cups, these are glass. Glass works much better with hot liquids for sure. So, this is a one cup measure, and we have a two cup measure right here.
A cookie sheet or you could also use a Pyrex baking pan that would be fine. Some pot holders, some dish towels, and we also need a cutting board, a good sharp nice, a ladle, tongs, and a wooden spoon or scraper.
Those are the things that will need, the equipments that you need to make a stock. You can find any of these supplies at your local kitchen store; you can find them online, and even in departmental stores these days.