Stock: letting time do all the work

26-07-2018 in Techniques
Stock: letting time do all the work

Making your own stock seems to have become a thing of the past. A lack of time and too little space in the kitchen are all reasons to rather use those stock cubes or pastes. In this blog you will find a number of arguments that may convince you that it is really worth your while to make your own stock. After all, home-made stock is the foundation of your kitchen and the signature of the chef!

‘Making stock simply takes too much time'

This is a frequently heard comment, and we are not going to deny that making stock takes time. But let’s be honest, it is mainly a matter of waiting: waiting for the flavours to be extracted from the basic ingredients. Since each ingredient needs its own time to release flavour, different stocks have different cooking times.

The time that you spend preparing the stock is much shorter than the actual cooking time. Of course this also differs per stock, but on average it doesn't take more than 20 minutes to get everything on the stove. If necessary, you can make it even easier for yourself by asking your greengrocer to cut the vegetables for you. Or call your butcher or poulterer and ask them to take the bones or carcasses out of the freezer for you beforehand. As soon as the order has been received the ingredients can be processed immediately.

‘My stove is already full'

A stock that has to cook for a long time does not have to be left on the stove all the time. Gently heat the stock until just below boiling point and allow to infuse for one hour. Then put the pan in the refrigerator and bring it back to the boil gently the next day. Cooling and heating time also counts as cooking time! Simply reheat it gently the following day and process it as you would usually do.

Profit from bulk

This is certainly applicable to making stock. It makes no sense to make small quantities. Put larger quantities on at the same time, then divide it into practical portions and freeze. Take the stock out of the freezer when you need it and you'll have your own convenience product.

With one basic stock, you can make dozens of different dishes. You can use a classic chicken stock to make a dish with caramelised onion or Chinese chicken bouillon.

The purpose of this blog is to show that, by planning well, you can easily set yourself apart from the rest. Do you want to get started and need some inspiration? In recent years we have described all the classics and the modern varieties of stock. View these 20 basic stocks on Gastronomixs. Not a member but want to view the components? Sign up now and try out Gastronomixs for free for two weeks!

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