A
stock pot refers to a large cooking pot used for making stocks or broths. It is a deep and wide pot, typically made of metal, that can hold a considerable amount of liquid and ingredients for simmering soup, stew, or other recipes.
Full definition
Warm 2 tablespoons coconut oil
in stock pot over medium - high heat.
I hope you have a
big stock pot Now I just need to work how I can have a cooking - free day each week!
Made my first batch of beef bone marrow broth soup using large
stock pot on stove top.
A drizzle of olive oil in a large
stock pot set over medium heat.
In order to make 1.5 times the recipe, I had to stir everything together in my
huge stock pot, which was an adventure, but it worked!
In a large, heavy -
bottom stock pot, heat at least 2 inches of oil to about 350 degrees F.
Heat the olive oil in a 4 - 5 quart Dutch oven or
stock pot until shimmering.
Make the quinoa by adding 2 cups water, 1 cup quinoa and 1/2 teaspoon kosher salt in a
small stock pot.
I've heard of using crock pots and even heating pads — with a large
stock pot covering the jar on top of a heating pad.
Directions: Step 1: In a large
stock pot put oil in and saute onions, peppers and celery on medium high heat until translucent.
Heat 3 tsp of the oil of your choice over a medium flame in the
same stock pot.
It's high enough to accommodate
high stock pots and to rinse off larger cookie sheets, and its style works in both traditional and contemporary kitchens.
If working in batches, place smooth soup back in
stock pot once entire batch is blended.
I actually made two versions of it - one in the instant pot and the other in a
regular stock pot.
In a large
stock pot sauté onion, garlic and bacon in olive oil for approximately 5 minutes, or until onions are soft and bacon is crisp.
Place in a large
stock pot with remaining chicken ingredients and cover by an inch or so with cold water.
To peel the peaches and tomatoes, start with a large
stock pot of boiling water.
Melt butter over medium heat
in stock pot and saute onion until tender.
In a large
stock pot on medium high heat, toast the turmeric and curry powder for about a minute, stirring frequently.
Add tomato mixture to
stock pot along with the pumpkin, parsley, and 2 tablespoons green onion.
While the cauliflower is steaming, heat some olive oil (or whichever oil you prefer to cook with) in a large
stock pot set over medium heat.
Place the quinoa in a
small stock pot and cover with 2 cups water or chicken stock.
Put your broth into a large stainless
steel stock pot and all ingredients and simmer for 45 minutes on medium high until vegetables are very soft.
Meanwhile, in 6 - quart
stock pot over moderate heat, heat oil until hot but not smoking.
Step 2: In a large
stock pot put the peaches and lemon juice in and turn on the heat to medium high and cook stirring often until peaches begin to boil.
If you don't have a large
stock pot for boiling that amount of spinach (or enough fridge space), I'm happy to report that I also tried using frozen spinach with this recipe, and it worked well!