Cuisinart MSC-600 manual Stock Shrimp, Stock Beef, Freezer the in months two or week

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.freezer the in months two or days, three to
up refrigerator the in keep will stock Shrimp *
*.freezer
or refrigerator in storage for containers
in place to cool or immediately Use
.vegetables and shells the discarding stock,
strain Warm, Keep to switches unit Once .4
.hours 4
for Low on Cook Slow to switch and Cover .3
.boil a
to come just to water allow and water and
leaf bay the in Stir .dry almost to reduced
completely until stir and wine white the Add
.fragrant are vegetables until minutes few a
for cook to continue and garlic and celery
onions, the in Stir .minutes 2 about pink,
bright turn they until stir and shells shrimp
the add hot, Once .oil the add and 400°F
at Brown/Sauté to Multicooker the Set .2
.use separate a for reserve and
shrimp Wrap .shells Reserve .shrimp Peel .1
water cups	12
leaf bay	1
wine white dry cup	¼
smashed clove, garlic	1
pieces inch-1
into cut stalks, celery medium	2
chopped roughly
and peeled onions, medium	2
oil olive teaspoon	1
shrimp)
large 33 (about shrimp pounds	1½
cups 12 about Makes
Cook Slow
Brown/Sauté Settings:
.gumbo great a of ingredient
essential an – stock make-to-easy An

.freezer the in months two or week,
one to up for refrigerator in keep will Stock *
*.freezer or
refrigerator for containers storage in place
to cool or immediately Use .vegetables
and bones beef discarding stock, strain
Warm, Keep to switches unit Once .3
.hours 20 to
14 for Simmer on Cook Slow to switch and
Cover .pot the to ingredients remaining and
bones browned the Add .unit to pot Return .2
.grease residual any out pour
and pot the remove carefully and bones
beef the Remove .sides all on necessary, if
batches in well, bones the brown then and
pot, cooking the into oil the Put .400°F at
Brown/Sauté to Multicooker the Preheat .1
water cold cups	12
crushed clove, garlic	1
leaf bay	1
peppercorns black teaspoon	1
parsley Italian fresh handful large	1
pieces
inch-2 into cut stalks, celery medium	2
pieces inch-2
into cut and peeled carrots, medium	4
pieces
inch-2 into cut and well washed
trimmed, end root leek, large	1
eighths into cut
and peeled onion, large	1
bones beef pounds	4
oil olive teaspoon	1
cups 11 to 10 about Makes
Cook Slow
Brown/Sauté Settings:
.stocks homemade
own your preparing than economical
or wholesome more nothing is There

Stock Shrimp Stock Beef