Each week, we’ll be sharing a comprehensive list of links to help you master something new in the kitchen. Culinary greatness, here you come.
Today: Elevate soup with homemade stock.
Making a big pot of soup is easily one of the most satisfying simple pleasures of winter. But using store-bought stock in a soup you've chopped and stirred ingredients for all afternoon seems like a missed opportunity. We suggest whipping up a batch of homemade stock -- enough to ensure you can freeze some for later use. (It's the best gift you can give to your future self!) These links will help.
- Watch: How to make stock. (Food52.)
- Skim fat and impurities off the top of your stock with these handy tricks. (Saveur.)
- If you're short on time, shred veggies before making your stock. (The Kitchn.)
- "A rough guide to liquid enlightenment." (Tasting Table.)
- The top ten tips for making great stock. (The Guardian.)
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