Stock

5 Links to Read Before Making Stock

January 15, 2014

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.

How to Make Tomato Soup Without a RecipePantry-Cleaning SoupJoan Nathan's Chosen Matzo Ball SoupCaul-do Verde

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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.)

What do you want to read about next? Tell us in the comments!

2 Comments

AntoniaJames January 16, 2014
Video instruction on using pressure cookers; plus additional columns on related topics, e.g., adapting recipes, interesting less common uses (e.g., boiling eggs, as noted in another column here this morning), etc. It's on my intentions/interests list for the new year. ;o)
 
Katelinlee January 15, 2014
I could use some help getting steaks just right.