Techniques
Homemade stock
It's worth making your own stock, especially if you have a friendly butcher or fishmonger who can oblige with plenty of bones.
Watch Steve Walpole as he shares his stock-making tips and demonstrates how to get top-notch results, every time.
Flavour stocks with chopped vegetables such as onions and carrots, and a few sprigs of herbs. Make sure you don't add too much salt at the beginning if you are going to reduce and concentrate the stock later.
Meat stocks require a couple of hours simmering, while fish stocks only need about 20 minutes. Always start with cold water and bring to the boil over a gentle heat, spooning off any scum as it rises. Scoop off any fat from the surface at the end.
Stocks freeze really well, so it is worth simmering a big batch. After straining, reduce the cooking liquid until it's really concentrated. You can then store the stock in ice cube trays, saving heaps of space in the freezer.
Meat stocks require a couple of hours simmering, while fish stocks only need about 20 minutes. Always start with cold water and bring to the boil over a gentle heat, spooning off any scum as it rises. Scoop off any fat from the surface at the end.
Stocks freeze really well, so it is worth simmering a big batch. After straining, reduce the cooking liquid until it's really concentrated. You can then store the stock in ice cube trays, saving heaps of space in the freezer.
