Posted by Sad Panda on October 10, 2004, at 6:41:49
In reply to Re: chicken soup for MAOI users? Simple solution. » gardenergirl, posted by Larry Hoover on October 9, 2004, at 15:49:18
> > I did freeze stock, but the recipe I used said only freeze for 2 months. How long have you safely kept it frozen?
> >
> > Thanks,
> > gg
>
> The key, IMHO, is storing chicken stock without any air in the container. I just use heavy duty zipper freezer bags, and squeeze all the air out before I freeze them. All summer long, if I'm precooking chicken for the barbecue, or just boiling up wing tips or backs or whatever, I just save up the stock from the pot. Come winter, I've got oodles of stock for chicken soup. My kids literally fight over my soup, and some if it is made from stock that's a lot more than two months old. The fat can get a little old-smelling, but I don't defat the stock until I'm making the soup. I can't imagine it not being safe to use, just that the flavours can get a little off in prolonged storage. A little parsley eliminates any off-flavours, anyway.
>
> Lar
>Sorry to but in, but wouldn't chicken stock that has developed a funny smell and/or taste be highly suspect for tyramine content?
I also think that if the cheese has any sort of smell or flavour then it would be wise to avoid it too.
Cheers,
Paul.
poster:Sad Panda
thread:398156
URL: http://www.dr-bob.org/babble/20041007/msgs/401095.html