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Wednesday, June 29, 2022

How to make your own stock for spring and summer

Boiling water is boring. The stock that is boiling is not.

Many cooks regularly make stock (some call them broth) using leftover chicken carcasses or steak bones, mushroom stems and other vegetable rinds or discards, even fish bones or crab and lobster carapace. make.

These are what we freeze and then use for wet cooking of all kinds: stews, soups and as the base for braises and glazes.

Roughly speaking, autumn or winter cooking, however, reaches its peak in late November, when rivers of chicken stock tsunami through the kitchen to prepare Thanksgiving Day dinner.

However, at the start of summer, I suggest we give ourselves and our cooking a rest by making stocks and using them – certainly ones that are light and flaky – with warm-weather cold foods such as grain salads, poached and filets or cold soups such as gazpacho or vichyssoise to add flavor to cold fish.

Or, in fact for almost all summer cooking. Why not boil kidney beans in a light stock made from vegetable peelings for a three-bean salad? You will enhance the flavor somewhat this way. Other summer salads include pasta, farro, rice or potatoes for simmering, or even just any if served as a side.

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