What is …?
Stock, sometimes called bone broth, is a savoury cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces. Making stock involves simmering animal bones or meat, seafood, or vegetables, often for an extended period of time.
- 4 to 6 months: Single-grain cereals.
- 4 to 8 months: Pureed veggies, fruits, and meats.
- 6 to 8 months: Single-ingredient finger foods.
- 9 to 12 months: Chopped, ground, or mashed foods.
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