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Making stock in advance

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Making stock in advance

pixleprincess | Feb 2, 2011 12:50 PM

Hi!

I want to make a vegetable stock tonight in prep for two dishes i'd like to make 2 days from now. Usually when I make stock I either use it right away or freeze it, but since I'm using it two days from now I'd like to just stick it in the fridge - has anyone done this before, will it still taste fine two days from now? I imagine it should be a-ok but just want to make sure.

Thanks!

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