CharlieD
Chef Extraordinaire
If I make stock, I only add salt.
If I make stock, I only add salt.
Charlie, I don't add salt when making salt. After removing the solids, I reduce the volume some to concentrate the flavor and that could cause the salt content to be too high. I know stock needs salt and I just season the dish I'm using it in.
Sort of a Poll really...
When Y'all make Stock (any kind) for soups and such...
Do you just make it Plain with just bones and water? so it comes out like the store bought canned stuff?
Or do you add lots of veggies and spices to flavor the stock while it is cooking.
I've been playing around with the Idea of just making a very thick un-flavored stock to freeze in smaller quanties, and then be able to use that to make soups that I flavor later to my desire...
Thanks, Eric.
I only make vegetable stocks, but if im making it to store for future use, Ill usually make it relatively basic so it can be used for whatever i want, whenever I want.
I feel that if i customize it too much with certain herbs and spices, then it may limit what i can use it for later on. I want something that is more universal, so I can use it as a basic building block.
That being said, if Im making it for something specific, then Ill spice it up accordingly to the flavor I want to achieve.
If I do customize with a certain flavor profile, I will label it as such, so when i grab it from the freezer I dont use it for the wrong recipe.
A few examples of this is especially in the summer, when I have an over abundance of herbs and certain veggies. Sometimes I just got to get rid of what I got before it gets over ripe or rots. So , ill make a soup or stew base that may be very specific to what is in season at that time.
Also, when im up to my neck in tomatoes, Ill make several tomato bases. One may be basic tomato puree that can be used for anything, one may be heavy on the basil/ oregano that i have available in the garden, and Ill also make one with ginger, garlic and other herbs and spices that i use as a base for making Indian food. Sometimes one with tomatoes, onions and peppers for a future chili base.
But in general, I try to keep everything basic and build from there as I make whatever i am making. And I'll Clearly label the rest.
I haven't seen the suggestion of adding some lemon wedges to chicken stock except from me. It adds a wonderful brightness that suits any application.
I usually end up adding either citrus juice or some type of vinegar to a recipe when I use my stock. Plus, you have free Meyer lemons, don't you?I haven't seen the suggestion of adding some lemon wedges to chicken stock except from me. It adds a wonderful brightness that suits any application.
Bottom line is that you can put most seasonings in the stock you make but the simpler you keep it, the more versatile it will be.
Another vote for this approach, as you can always add the spices, or salt, when you use them in different types of foods. You definitely don't want a lot of salt in a stock when using it in an oriental dish, since this way you can add more soy or fish sauce, if you want to.Bottom line is that you can put most seasonings in the stock you make but the simpler you keep it, the more versatile it will be.
Bottom line is that you can put most seasonings in the stock you make but the simpler you keep it, the more versatile it will be.
Bottom line is that you can put most seasonings in the stock you make but the simpler you keep it, the more versatile it will be.
I agree, unless you have a specific recipe in mind that would benefit from extra flavors , but I like the versatility of something basic.