A Beginner's Guide To Making Perfect Stock At Home

Making a perfect meal is definitely an art, and the use of ingredients and cooking methods are the key factors responsible for the texture and flavour of your dish. Each and every step of the cooking method is important to get the exact authentic taste, and this applies to all kinds of dishes, whether they are simple to cook or have a long recipe. The same applies to the soup. We often think making soup is a simple task that does not need more attention, but that is definitely not true. From choosing the right pot to cooking the vegetables properly, there are so many things you must keep an eye on to make a flavourful and hearty bowl of soup

Stock is also an essential ingredient in making soup. They are derived from gently simmering meat and vegetables in water with herbs and spices. Tomatoes or wines are also used to enhance the flavour of the stock. Apart from soup, stocks are also used for making sauces and stews. They enhance the flavour of the dish by adding richness and smoothness to it. Stocks are divided into two categories: white and brown. White is uncoloured and has a subtle flavour while brown stock uses roasted components for a rich and robust flavour.

If you are also planning to make a stock for your soup or sauce at home, here are five tips that will help you get the perfect result:

Balance The Flavour 

Adding too much mirepoix to the meat or fish stock will make it taste too sweet or bitter, and the herbs and spices should not be cooked for too long as this can result in a loss of flavour. Always add the herbs towards the end of the cooking process to get a harmonious flavour.

How To Use The Bones

Always use good-quality meat and cook it in a slow cooker to get a concentrated flavour. The bones from younger animals have more cartilage, which makes the stock more gelatinous and gives it better viscosity. To extract the most flavours in the shortest amount of time, cut the bones to about 3 inches or smaller.

Toss Veggies With Aromatics 

If you are using vegetables such as carrots and onions in your stock, make sure to toss them with aromatic spices and herbs. Using the right seasonings and spices lends a rich and complex flavour to it. If you want a more concentrated flavour, then simmer the stock after straining.

Simmer, Not Boil

Never allow it to boil; a long, slow simmer gives out the perfect stock. The lengthy cooking time allows the bones to gently release the flavours, extracting every bit of them. This makes the stock richer and more concentrated. Do not add too much water, as it will dilute the flavour.

Cooking And Storing

As simmering the stock is a long process, always use a tall pot to prevent too much evaporation. Start cooking in cold water to separate the impurities from the stock. Freeze the remaining stock instead of refrigerating it to increase its shelf life.