Want to punch up the flavor of your next dish? Starting with stock makes everything better! Don’t be scared!!! Stock is easy to make and next to impossible to screw up!
As a vegetarian, I make stock with the scraps, peels, and what not from vegetables I use to cook. Once I throw them all in the pot, I add salt, black and white peppercorns and occasionally a bay leaf – pour water in the pot, cover, and simmer on low heat. The longer you let it go, the most flavorful your stock.
Obviously, the items you use will determine the flavor of your stock, so try and keep the stock consistent with the general ingredients of your dish.
Stock can be used as the base for sauces and soups or as a great/flavorful cooking liquid. I use stock instead of adding butter or oil when cooking to cut the calories and kick up the flavor.
Set yourself up for success by starting with stock…