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.
Hi, I am Monica Corrado with Simply Being Well, and we are talking about packaging or storing our beef stock. So, to store your beef stock once you have let it cooled down to room temperature on the counter, let it cool down in the refrigerator until it has gelled, taken off the fat, then you can store it for use later on. One of the best ways to store a stock is in the freezer. So, if youre going to store a stock in the freezer, you can get yourself some quart containers, you can get yourself some two-cup containers, freezer-safe of course, or you can also use an ice tray for small portions of stock. So, you can put your stock in these containers and then freeze them.
Now, should you decide to keep your stock in your refrigerator, it will last up to five days in your refrigerator. After that time you need to re-boil it, skim scum, and youll be able to use it for another two or three days. However, if you put your stock in the freezer, it will last up to six months in the freezer, and then you can use it for any of those wonderful dishes that youre going to make, soups, gravies, stews; you can cook whole grains in it, and again, the things that you will be getting from this is not just intense flavor -- wonderful flavor, but the nutritious, delicious stock that will help in your digestion, boost your immunity, and also be a protein sparer for you. So, that is what you will do to store your stock, and I hope you enjoy many wonderful meals with stock.