April 30, 2015
With ever increasing costs it’s not always affordable to buy stock-cubes for your stews and soups. Goodness knows – I’ve over 50 mouths to feed every day!
Admittedly, three of our Residents have two mouths each, so they account for six meals, but as you can imagine, I have to economise wherever possible.
That’s the main reason I started using urine as a replacement for stock in stews and soups, but I’m sure there’s a nutritional value to be gained, too. Urine is free from the added chemicals and dreaded ‘E’ numbers you’ll find in the supermarket, although I must point out that the shelf life may be shorter. Storing it for more than a week may result in small flys laying their eggs in the refrigerator, thereby imposing a health-risk.
However, with a plentiful supply available each day I’m able to use it as a direct replacement for bouilon, and it’s salty enough to need no additional seasoning.
I can thoroughly recommend using it as a base for gravy!
Although I haven’t told my Residents just what my ‘secret ingredient’ is (possibly to protect future copyrights), they’ve all mentioned a familiar taste in my cooking of late that somehow takes them back to their childhood …
Helga Walters (Housekeeper)