I start my broth in the morning and let to cook all day. Then put it in the fridge (or out in the garage if it’s cool enough) overnight and all the fat solidifies so the next morning I can skim it off very easily
There is an amazing gadget for defatting broth. You ladle it in the pitcher, pull the trigger and the liquid exits the bottom, leaving the fat behind. BRILLIANT! On amazon as fat separator with bottom release.
😍There ya go with your KICK BUTT editing again! LOVE those quick clip time lapse things, (No clue what it's ACTUALLY called, lol). You know, the "Onion Thing" you just did 😍
That stop motion onion chopping with the counter cleaning at the end was beautiful, I could watch that all day. Can't wait to hear about the rice, I want to try the same thing!
I am wondering the difference between regular dry rice and rice that you cook and then take the moisture away again…? I’m not understanding. Maybe in the follow up videos with recipes I will understand. Broth looks beautiful!!!!
I do defatting 2 ways. I skim and put the container with the fats in the fridge then poke a crack in the hardened fat and pour out the juice. I use a fat separator (putting the fat from the separator and left over small amounts of broth into the container that Iast bit into the bowl I chill and tip the separator a bit ot get that tiny bit of fat out if using a spouted separator. I got a separator with a plug and drain hole in the bottom. It is spring loaded and is bigger and easier. If you have time to let the broth coll and refrigerate. Lthen take off the hard thick puck of fat all at once. Kris in Orlando
Thanks for the warning but your doing stupid sh!t is why we follow you!🤩 Seriously though, please forgive me for all the grief over the vegan cheese sauce. I know there are plenty of videos about how to do it but I don't know if I can trust those like I'd trust yours. I'll be patient. Sort of. I'll be busy with canning caramelized onions for a while anyway. Many Blessings from Indy 💜🙏💜
'don't do it like that' lmao i laughed so hard. that's definitely my kind of antics lol
😂
Hello Anna! I am so excited to see these caramelized onions!
I love watching all your videos with all the ups and downs and the unintended bloopers 😀
I start my broth in the morning and let to cook all day. Then put it in the fridge (or out in the garage if it’s cool enough) overnight and all the fat solidifies so the next morning I can skim it off very easily
Definitely a good way to do it 😃
There is an amazing gadget for defatting broth. You ladle it in the pitcher, pull the trigger and the liquid exits the bottom, leaving the fat behind. BRILLIANT!
On amazon as fat separator with bottom release.
I have one and LOVE it!!
😍There ya go with your KICK BUTT editing again! LOVE those quick clip time lapse things, (No clue what it's ACTUALLY called, lol). You know, the "Onion Thing" you just did 😍
Can’t wait to see the caramelized onions.
That stop motion onion chopping with the counter cleaning at the end was beautiful, I could watch that all day. Can't wait to hear about the rice, I want to try the same thing!
Blessings ❤️
My family would really enjoy these. I’m differently going to try this.
I dehydrate my onions and garlic that way I can make my own powder now that's another ideal I'll have to do thanks for the ideas
Very good. I canned my carmelized onions !
Nice! How do you like it?
@@FermentedHomestead it's great and so easy to add to canned beef tips for a great sandwich or anything else !!
I'm canning Chicken broth and dehydrating Onions as I'm watching this. ❤️❤️
Awesome!
You are really smart!
I have tons of store bought minute rice vacuum sealed in half gallon jars jars. What you are doing is very interesting
I am so going to try dehydrating rice. Caramelized onions next on my list to can. Love that shirt!! 😂
Yay! I love that!
Love me some onion jam!!! ❤️ Kristy 😃🇺🇸🇺🇸🇺🇸
Me too! Kneadys Balsamic is the best!
I watch you from my apartment on a busy corner in downtown Long Beach Ca. I do what I can and I do a lot. Glad I've found you.
That’s so awesome! It’s surprising to see what people are able to do in small spaces
good job! I dehydrate all my caramelized onions, haven't canned any yet!
That’s next on my list!
I am wondering the difference between regular dry rice and rice that you cook and then take the moisture away again…? I’m not understanding. Maybe in the follow up videos with recipes I will understand.
Broth looks beautiful!!!!
🤣😂 we saw that. I would have it everywhere.
😂
💜💜💜
❤️
I do defatting 2 ways.
I skim and put the container with the fats in the fridge then poke a crack in the hardened fat and pour out the juice.
I use a fat separator (putting the fat from the separator and left over small amounts of broth into the container that Iast bit into the bowl I chill and tip the separator a bit ot get that tiny bit of fat out if using a spouted separator. I got a separator with a plug and drain hole in the bottom. It is spring loaded and is bigger and easier.
If you have time to let the broth coll and refrigerate. Lthen take off the hard thick puck of fat all at once.
Kris in Orlando
I do need to pick up a separator soon!
It is interesting that caramelized onions aren't approved for canning but I believe canning French Onion soup is.
I agree! My understanding is that it creates what they consider an “undesirable product” so they don’t bother?
Hi Anna 👋
Love your tee shirt! Where did you get it?
Me too! I got it at the local fair
Check goodwills for a roaster
I will! Thank you 😊
The same thing happened to my roaster!!
I kind of cheat on broth. I make it one day, refrigerate overnight, then skim the solid fat off, then reheat the broth for canning.
OMG - turkey basters are the worst. Is there a trick to using them? I can't seem to use them....and they're so simple of a tool.
Thanks for the warning but your doing stupid sh!t is why we follow you!🤩 Seriously though, please forgive me for all the grief over the vegan cheese sauce. I know there are plenty of videos about how to do it but I don't know if I can trust those like I'd trust yours. I'll be patient. Sort of. I'll be busy with canning caramelized onions for a while anyway. Many Blessings from Indy 💜🙏💜
No apologies needed! I always appreciate reminders!