My dusty salad spinner has received a new life since I’m serious about my home cooking. I’ve found it to be an excellent way to strain homemade chicken broth. It produces a beautiful broth when I attach a recycled, clean basket liner. It’s the cheap thin muslin material that lines a woven basket. I place this over the strainer with a rubber band. Click here for the boiled chicken broth recipe I use and here for a tutorial for shredding chicken with a Kitchen Aid mixer.
Don’t ask me how I got this idea. It just evolved one day as I was looking for an efficient way to strain my vegetables and have a cleaner looking broth. Don’t get me wrong, I’m not against rich, vegetables chocked full of veges, but I’m loving the way the recycled piece of cloth (which I wash after every use) strains the broth just like cheese cloth.
So what about those vegetables? I do keep the vegetables with the broth when I’m making homemade chicken noodle soup, but since I’m striving to freeze individual bags of pure broth for future recipes (a tutorial coming soon), I’m saving the veges in the freezer for stews or soups.
Do you have any ideas for the strained vegetables?
What do I do with the broth? I cool it at room temperature for thirty minutes to an hour. Then I refrigerate it overnight. The next day I freeze it in 2-cup portions in a quart size freezer bag. When I need broth for a recipe, I can thaw it the day before in my plastic shoe box, use the cold water thawing method or drop it frozen into soups or stews.
I also use my salad spinner for straining homemade crock pot yogurt. See the tutorial here.
So I’m curious, do you use your salad spinner for other purposes besides salad?