Table of Contents‎ > ‎20) Lagniappe‎ > ‎

Stock Recipes

  • Chef Paul says, "You need a rich stock when a sauce requires lots of taste but only a limited amount of liquid. They are also excellent for general use. Remember, that if you're short on time, using a stock simmered 20 to 30 minutes is far better than just using water in any recipe."
  • For really smooth sauces and soups, strain stock through a chinois (like this).
  • When freezing stock, leave about 1-inch of headroom because it will expand when it freezes. 
  • Consider freezing stock in ice cube trays for quick, small amounts.