10 posts categorized "How to make soup stock"

June 14, 2010

How to make vegetable stock in the slow cooker

Roasted vegetable stock

I've never been a fan of vegetable stock, perhaps because I've never tasted one that really turns me on. This recipe is better than most of the others I've made, but I still prefer chicken stock or water for most of my soup bases. Roasting brings out natural sweetness in the vegetables, and mushroom powder increases the umami, or "meaty", flavor. Vegetable stock, almost fat-free, lacks the gelatinous richness of chicken or beef stock, but it's a good alternative for vegetarians and vegans.

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April 15, 2010

How to make fish stock (without fish heads)

Mock fish stock 

When it comes to fish heads, I'm a bit squeamish. Making real fish stock involves boiling fish heads and bones with aromatic vegetables. I've never been able to do it. And unless I buy stock from a fish market that makes its own, I stay away from store-bought fish stock; the popular brands that come in a box all taste like dish water to me. Instead, I make my own "mock stock", starting with the chicken stock I make every week. It's quick and easy to whip up a batch of this fish stock when you're preparing shrimp for another dish. The stock can be frozen.

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March 11, 2010

How to make beef stock

Beef stock 

To make beef stock, you must be willing to give up a day of your life, and you're probably thinking, what could be worth that? One thing: real French onion soup. You cannot make it without real beef stock. Well, you can, but please don't. Homemade beef stock is rich in flavor, yet more delicate and less salty than store-bought. Make the stock this weekend, and come back in a few days for the onion soup recipe. You can use the stock for incredible mushroom-barley soup, too, so there's another reason to have homemade beef stock on hand.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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