Did Your Stock Market Crash?

Someone once told me that the difference between really good restaurant food and the stuff you cook at home is all about the stock.  And, by the way, stock is not that hard to make.  It is a long process but one like a crock pot.  Once you’ve started it, it’s pretty hands off for several hours…even overnight.  I won’t get into recipes with you here but here is a link from epicurious.com with a stock recipe for you.  There are a few tips I will give you:

• Stock is a long process but mostly hands off.
• Always start with cold water…bones in…cold water on top.
• Always break or chop the bones you make your stock with (for marrow).
• Bring it to a very slight simmer…you will be leaving it for several hours so no need to boil.
• Never stir the stock.
• Skim the top of “stock scum” with a spoon.
• When the level gets low, just add more water.
• When finished, strain it once with a colander and once through cheese cloth.  The stock should not be cloudy at all.
• When it’s done, it should have a mild flavor of chicken or beef…it won’t taste like soup to you (no salt…not thick), nor should it.
• It freezes well so make a ton and buy a couple of freezer proof containers to store it in.

There are variations to stock and you really can’t go wrong with your ingredients.  Stock can be made from chicken, beef, vegetables, veal, fish, shrimp, etc.  It really depends on what your taste buds dictate.  Try the traditional recipes and then do something exotic like using lemon grass, star anise and cinnamon for a good Vietnamese pho noodle stock.

Try making stock once and you’ll be sold.  I still occasionally use the store bought organic broth but there is not comparison with the home made stock.  It is far superior.