Stock adds much more flavor to dishes. Its natural gelatin gives you thick, rich sauces and helps you avoid processed packaged stock that always has too much salt, even if it is low-salt. Following is tips for Stock Making.
- Do not peel your vegetables, just give them a scrub. Onion skins contain a natural dye that helps improve the colour, so do not peel your onions The stock will have a darker, richer hue.
- Cover your ingredient by at least 1 inch (2.5 cm) water.
- All stock should be started in cold water otherwise the albumen (simple form of protein that coagulates with heat) wont harden enough to be skimmed off.
- Do not salt any stock as you will not be able to reduce it afterwards. There is enough natural salt to flavor.
- Do not use ground pepper as that will cloud the stock
- Save your onion ends, dark-green leek leaves, bits of carrot, celery tops and mushroom stems in a large freezer bag. Add them to your stock as needed
- Do not worry if you have more or less of the vegetables called for in the recipes. It will not affect the results that much
- Use good-quality ingredients to make stock. You will get a superior end result.