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A good stock is the foundation of many meals—it's an essential in any cooking arsenal. Luckily, making one really couldn’t be any easier: simmer the dickens out of your ingredients, add a splash of wine if you’re feeling fancy, strain, cool, and store for a multitude of later uses. The best part? This method is extremely versatile and allows you to include countless combinations of kitchen scraps, seasonal produce, and herbs aplenty to build up layers of flavor.
But as with any recipe that’s this open to interpretation, everybody seems to have their own ritual when it comes time to get cooking (while some people pass on it all together). Community member lloreen knows this, so she turned to the Hotline for suggestions on how to give her vegetable broth a bit more oomph.
So what do you think? Do you do as our Creative Director, Kristen Miglore, does and add some dried mushroom umami? Are parmesan rinds more your thing? Or maybe you're more likely to go for a (not)recipe?
Saved up onion skins, garlic skins, carrot peelings, a Parmesan rind and other random veggies - throw em in a big pot with lots of water. Simmer for a few hours and strain. Nothing better than homemade stock!
Continue the conversation on the Hotline post or tell us below in the comments!