cooking essentials: stocks and broths… a to zed

How To Make cooking essentials: stocks and broths… a to zed

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  Stock Stock is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces. Making stock involves simmering bones, in liquid, for an extended period of time. During the cooking process veggies and spices are added to enhance the stock. Stocks can take a lot of time to make. It is not unusual for a stock to slowly simmer for five or six hours. During that time the bones slowly release the collagen contained in the marrow, to produce a robust flavorful cooking liquid. Stocks can include: • Beef stock • Chicken stock • Veal stock • Fish stock • Vegetable stock Note: Although a vegetable stock does not contain any animal or fish bones, it is still referred to as a stock in most cookbooks. Even when I attended the Culinary Institute, and Cordon Bleu, it was referred to as a stock. Additional Note: Folks are now using their pressure cookers / Instant Pots to create stocks in far less time; however, they will not give you the rich flavors the come from low-and-slow.
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  Broth Broth is a savory liquid made of water in which, meat, has been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. A typical broth takes far less time than a stock. In fact, most stocks are made within an hour, or slightly more. So, the major difference between a stock and a broth, is that a stock uses bones, and a broth uses meat. The Common Denominator The common element between stocks, and broths, is that they both use veggies to enhance their flavor, and the whole purpose of this recipe is to talk about what to use, and what not to use.
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  The Sixty-Minute Rule If you want good savory stocks and broths, then you must adhere to the sixty-minute rule. This means that once the veggies go into the stock or broth, you must end the cooking process within sixty or, at the most seventy-five minutes. The reason is that many of the veggies used in making stocks and broths begin to break down after this time and begin releasing sulfur compounds. If you are doing a stock and simmering it for six hours, the veggies do not go in until the last hour. In most broths, the veggies and meat are simmered at the same time, so the total cooking time is a maximum of one hour and fifteen minutes.
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  Getting Started Most stocks and broths start with a set of veggies, and then we add to that set to fit our particular needs. May I suggest starting with a basic Mirepoix: 50% chopped onions 25% chopped carrots 25% chopped celery Now, take that and add other veggies to create the ultimate stock or broth. And, may the force be with you.
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  Acorn Squash Squash peels work well; however, the flesh is too starchy, so use it for something else… like a veggie smoothie. Sounds good to me. Asparagus Lends an earthy flavor but can quickly overpower the broth. They should not comprise more than 10% of your total ingredients (by weight).
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  Basil A great flavor booster, basil has a strong, pungent sweet smell and peppery flavor, but add too much and that is all you are going to taste. They should not comprise more than 5 – 8 % of your total ingredients (by weight). Bay leaves, Dried A favorite of most chefs, they create a deeper finish, the kind of taste you feel in the back of your mouth. A good rule of thumb is 1 large leaf per quart of water. Beet Greens Like any other greens they will impart a deep earthy flavor to the stock. They should not comprise more than 8 – 10% of your total ingredients (by weight). Beets Beets will give the stock a mildly sweet flavor, and they will turn your stock a dark reddish color. I personally do not like the flavor of beets in stocks or broths, nor do I like my stocks dark red. If you do use them, peel first, and discard the peels. Bell or sweet peppers Bell peppers are fine to use, if you are looking for sweet flavor notes. But, not too many. They should not comprise more than 5 – 6% of your total ingredients (by weight). Bok Choy Brassica is a genus of plants in the mustard family. The members of this genus are informally known as cruciferous vegetables, cabbages, or mustard plants. This vegetable falls into the Brassica family and is very strong and bitter. I do not recommend using them. Broccoli This vegetable falls into the Brassica family and is very strong and bitter. I do not recommend using them.
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  Cabbage This vegetable falls into the Brassica family and is very strong and bitter. I do not recommend using them. Carrots Carrots are always welcome in a stock or broth. The sugars impart a nice, but not overly, sweet flavor. Understand that different batches will have more or less sugar then others. I usually determine how many to add by taking a bite. And, no need to peel; just wash and give them a rough chop. Carrot tops with the leaves Good to use, but like any other green, can make the stock/broth bitter if too many are used. They should not comprise more than 5 – 6% of your total ingredients (by weight). Celery stalks and leaves Bring on the celery. And do not forget those inner leaves. They lend a very desirable herbaceous, slightly peppery flavor to the stock. As to any outer leaves… do not use, they will make the stock bitter. Chard Like any greens, small amounts are the way to go. Use too many, and your stock/broth will wind up with a flavor that is bitter and pungent. In addition, they are slightly salty, so if you are using them, cut down on the amount of salt you use. They should not comprise more than 8 – 10% of your total ingredients (by weight). Chives Small amounts are the way to go. They have a delicate onion flavor with just a hint of garlic They should not comprise more than 5% of your total ingredients (by weight). Cilantro I do not use cilantro for two reasons: 1. They are extremely strong; even just a few stalks can throw off the flavor profile of your stock/broth, and not in a good way. 2. A certain portion of the population think it tastes like soap. With that said, chefs do use it in stocks and broths, but in very small amounts. Collard Greens This vegetable falls into the Brassica family and is very strong and bitter. I do not recommend using them. Corn Corn does not add enough flavor to justify its inclusion. In addition, it will turn your stock/broth cloudy.
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  Dill Dill tastes grassy with a bit of anise-like licorice flavor. If you use the seeds, they impart a mild caraway flavor. They should not comprise more than 8 – 10% of your total ingredients (by weight).
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  Eggplant They will impart a slightly bitter, but not necessarily unpleasant taste to your stock/broth. Peel before using. They should not comprise more than 5% of your total ingredients (by weight).
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  Garlic and the Skin In my opinion, garlic is a foundational ingredient in stocks and broths. Garlic has a pungent, herbaceous flavor, with slight sulfurous notes. Either smash with the back of a kitchen knife, or thinly cut before adding. And do not forget those paper-thin skins that stick to your hands or float about the kitchen with each wayward breeze. Add them to the stock for added earthy flavor. And, here is a trick for you… Boil up a bunch of those skins in a few cups of water, then use to make rice, or add to gravies and sauces… YUM. Green beans They impart an earthy, non-bitter flavor, but they will overpower the stock/broth if too many are used. They should not comprise more than 5% of your total ingredients (by weight). Greens Most greens fall into the Brassica family and are very strong and bitter. I do not recommend using them.
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  Kohlrabi This vegetable falls into the Brassica family and are very strong and bitter. I do not recommend using them.
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  Lettuce Some types of lettuce can add a peppery note; however, I do not see the need to add them; especially when there are so many other ways to achieve that flavor… like peppercorns.
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  Fresh Marjoram Marjoram is fresh, spicy, and slightly pungent. To me it carries the sweet flavors of thyme and sweet basil, but do not use too much. They should not comprise more than 5% of your total ingredients (by weight). Mushrooms Mushrooms impart a rich earthy flavor. Make sure you clean them up before chopping and adding to your stock/broth. And, do not forget to add the stems. There are many varieties out there, but the most common are white-and-brown button mushrooms. The brown ones will add richer, deeper flavor notes. A good ratio is 1 – 2 good size mushrooms per quart of water.
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  Napa Cabbage This vegetable falls into the Brassica family and are very strong and bitter. I do not recommend using them.
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  Okra Okra adds body and has a mild, almost grassy flavor. But, do not add too much, or it will overwhelm the stock/broth. They should not comprise more than 5% of your total ingredients (by weight). Onions and Skins Bring on the onions. The two most common onions to use are the sweet yellow variety (my favorite), and the white variety. The yellow variety impart a mild onion flavor; the whites, a much stronger flavor. And do not forget the skins; they add a beautiful color. The more you add, the darker the stock/broth becomes. I usually throw in one or two pieces of skin; just to give the stock/broth that golden brown glow. Fresh Oregano Oregano imparts a strong aromatic aroma along with a slightly bitter, pungent flavor. Something similar to green hay. A little goes a long way. They should not comprise more than 5% of your total ingredients (by weight).
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  Fresh Parsley Parsley brightens flavors, in the same way that lemon juice works. It is mild and slightly bitter, so do not use too much. They should not comprise more than 5% of your total ingredients (by weight). Parsnips Parsnips are sweet like a carrot. but with an earthy nuttiness. They should not comprise more than 8 – 10% of your total ingredients (by weight). Peas Peas add a sweet, grassy flavor, but will overpower the stock/broth, if too many are used. I am not a fan of peas in a stock. They should not comprise more than 5 – 6% of your total ingredients (by weight). Pea Pods Similar to peas, but less sweet and more bitter. They should not comprise more than 5 – 6% of your total ingredients (by weight). Peppers, Hot Peppers Not for stocks or broths. Save them for your favorite chili. Peppers, Bell Peppers Bell peppers add a sweet, mild flavor to stocks and broths and are available in green, red, yellow, and orange. Green peppers have a grassier taste, and the orange variety is a bit less flavorful than the red. Chop them up and remove the seeds before adding. They should not comprise more than 10% of your total ingredients (by weight). Potato Peels They can add a bit of earthiness to a stock or broth, but do not add very many, or your stock will turn cloudy. I do not use potato peels. Pumpkin Pumpkin is a bit on the starchy side, do not use.
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  Radish Too bitter and overwhelming, skip them. Rosemary Very bitter and, like cilantro, some folks love it, and others hate it. I avoid it when making stocks and broths. With that said, many chefs use it… albeit in small amounts. Rutabagas This vegetable falls into the Brassica family and is very strong and bitter. I do not recommend using them.
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  Scallions Like onions and leeks, these are great for flavoring stocks and broths. Scallions have a taste that is very similar to garden onions, but a bit milder. Shallots Shallots are another excellent ingredient for stocks and broths. Their flavor is milder and more delicate than that of a regular onion. Spinach Spinach, when cooked, imparts a bitter, yet pleasing flavor; however, be advised that it can take over quickly. They should not comprise more than 5 – 6% of your total ingredients (by weight). Squash and Peels High on the starch side, skip them in your stocks and broths. However, the peels can add a bit of a sweet, earthy flavor. They should not comprise more than 5 – 6% of your total ingredients (by weight). Sweet Potatoes A bit too much on the starchy side. Leave them out.
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  Fresh Thyme Thyme is great for stocks and broths. It has a gentle earthy, lemony, minty flavor, with a hint of pepper. They should not comprise more than 5 – 6% of your total ingredients (by weight). Tomatoes A very good addition to any stock or broth. Based on the variety, and when they were picked, they can be sweet, tart, or tangy. Have a taste, before you put them in, to determine if they meet the flavor notes you were looking for. Before throwing them in the pot, I blanch and peel them, then remove the seeds. This prevents the stock/broth from becoming bitter. Turnips Too overpowering… skip them Turnip greens Turnip greens have a pungent flavor similar to raw cabbage or radishes, sharp, spicy flavor. For turnip greens a little goes a long way. I do not use them. They should not comprise more than 5% of your total ingredients (by weight).
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  Winter Squash As with most squashes, they are a bit too starchy for stocks or broths.
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  Zucchini Zucchini is rather bland, with floral notes, and a bit of sweetness. If you are going to use them, use sparingly. They should not comprise more than 5% of your total ingredients (by weight).
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  Well, there you go. Keep the faith, and keep cooking.
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