Perfect homemade soup stock tips
Nothing warms the soul more than a nourishing bowl of homemade soup. And nothing makes soup more delicious than a rich, flavourful homemade soup stock.
Homemade soup stock is especially important in broth-based soups, says Leslie Jonath, coauthor of the cookbook Soup's On (Chronicle, 2007). "For anything where the broth is really important, the way to go is homemade stock," she says. And perfect soup stock is easily achievable for any home cook -- plus, it's economical and eco-friendly, too.
Homemade soup stock is especially important in broth-based soups, says Leslie Jonath, coauthor of the cookbook Soup's On (Chronicle, 2007). "For anything where the broth is really important, the way to go is homemade stock," she says. And perfect soup stock is easily achievable for any home cook -- plus, it's economical and eco-friendly, too.
What is soup stock?
Soup stock or broth (while some people like to differentiate the two, the terms are often used interchangeably) is a usually clear liquid, made by simmering ingredients in water in order to extract their flavours. Stock is used in most soup recipes, it can be used for cooking grains, and it can be added to stews and other recipes.
Why make homemade soup stock?
For one thing, says Jonath, it tastes better. "Commercial stocks generally have a lot of salt in them," she says. "I'm a salt fanatic, but I don't want my stock to be salty. I like to control my stock." Homemade soup stock is often also healthier, partly because of the lower salt content but also because you control the ingredients.
Homemade soup stock costs less than store-bought. "You just look at what's in the bottom of your fridge," says Jonath. Instead of spending money on stock, you can make it with scraps from other recipes, like carrot and leek tops, mushroom stems, beef or ham bones and even cheap cuts of meat. Store scraps in the freezer until you're ready to make stock out of them.
When you're looking for green options in your kitchen, homemade soup stock is the way to go: instead of buying packaged goods that have been shipped across the continent, you're using every bit of what you've got. And by making a large batch and freezing extras, you'll find it takes next to no time to keep up a supply, and you may even enjoy the process. "I like making stock on rainy days," says Jonath.
Click here to continue for more tips...
Soup stock or broth (while some people like to differentiate the two, the terms are often used interchangeably) is a usually clear liquid, made by simmering ingredients in water in order to extract their flavours. Stock is used in most soup recipes, it can be used for cooking grains, and it can be added to stews and other recipes.
Why make homemade soup stock?
For one thing, says Jonath, it tastes better. "Commercial stocks generally have a lot of salt in them," she says. "I'm a salt fanatic, but I don't want my stock to be salty. I like to control my stock." Homemade soup stock is often also healthier, partly because of the lower salt content but also because you control the ingredients.
Homemade soup stock costs less than store-bought. "You just look at what's in the bottom of your fridge," says Jonath. Instead of spending money on stock, you can make it with scraps from other recipes, like carrot and leek tops, mushroom stems, beef or ham bones and even cheap cuts of meat. Store scraps in the freezer until you're ready to make stock out of them.
When you're looking for green options in your kitchen, homemade soup stock is the way to go: instead of buying packaged goods that have been shipped across the continent, you're using every bit of what you've got. And by making a large batch and freezing extras, you'll find it takes next to no time to keep up a supply, and you may even enjoy the process. "I like making stock on rainy days," says Jonath.
Click here to continue for more tips...
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