A flavorful stock is the foundation of any satisfying soup, sauce, or stew. Stocks of all kinds are easy enough to prepare at home. Then you can portion it out into containers and store it in the freezer for use whenever you need a quick meal base or flavor boost.
The third condiment used everywhere in the restaurant, after salt and pepper, is vegetable stock, which is boiled every day because there are always leftover vegetables. Every day, they peel onions, cut carrots, peel different vegetables, and throw them all into one pot to boil. You can do the same thing at home: take the leftover vegetables and use them to make a tasty broth. It can be lighter and have more flavor, or it can be darker and stronger.
How to make a darker and rather intense-tasting broth?
To do this, you must first roast all of the vegetables. Celery root, carrots, onions, garlic, and other vegetables or their leftovers are first fried or roasted until they are dark brown, just a second or two before they turn black. Then, they are put in water and boiled for 40 to 60 minutes. The broth is done when bay leaves, coriander, allspice, or a mixture of peppers are added on top.
It doesn't take long to make mushroom broth either. Dry mushrooms are used to make it. The broth is ready when dried mushrooms, porcini mushrooms, or other types of mushrooms are simmered for 30 minutes with a few vegetables of your choice to give them a fuller flavor. You can also give the dish an Asian taste by adding a little sesame oil and soy sauce to the mushroom broth.
Fish stock is the easiest broth to make because the fish shouldn't be cooked too long. Fish stock is made by putting trout or any other fish without gills that have been gutted into a pot of water and boiling it for about 15 minutes. The bones, head, and tail fins of the fish are used to make the stock. Shells from seafood like mussels or prawns can also be added.
The fish stock also gets celery, carrot, and onion. When the broth first starts to bubble, the heat under it needs to be turned down to the lowest level possible so that it keeps heating slowly but doesn't bubble. With a spoon, you should remove the foam that forms while cooking.
The best way to make chicken stock is from chicken bones or chicken carcasses. Also, it tastes best if you first roast it in the oven until it turns dark brown. The bones were then put in water and boiled. It is suggested to add thyme, celery, leek, onion, and a cut-in-half apple that has been lightly fried in a pan.
A bundle of herbs, including thyme, rosemary, parsley, and dill, is also added to the meat stock. However, if fresh herbs are used, they should not be added at the start of cooking, but only a few minutes before the stock is done.
Making beef broth takes the most time. First, the beef bones are roasted in an oven at 200 degrees for about an hour to get rid of the fat and turn them a dark brown color. The fat and bones are put in a pot, water is added, and the bones are boiled for about three or four hours. For a different taste, red wine can be added.
Celery, lime leaves, burnt lime, coriander, and kinza stems will all work well in this stock. When the stock is done, put it through a sieve or cheesecloth to get rid of the solids. Beef and chicken bones that have been boiled in broth shouldn't be given to dogs because the boiling process makes the bones very sharp. If a dog swallows them by accident, it can cause serious damage to the organs.