Create Flavored Stocks and Broths From Scratch

Our three favorite stocks and broths to make at home

By Rachael Mamane

Published on October 2, 2018

Scraps may come to mind when you’re piecing together a vegetable stock—whatever is left on the cutting board is often thrown in a pot and simmered to murky results. But while writing my book Mastering Stocks and Broths, I found a more precise approach made for better stock. Removing moisture from vegetables before simmering made them far more impactful. Roasting, for example, intensifies mushrooms’ earthy flavor. Dehydrating brings out a pungent sweetness in winter squash. Aging and fermenting, as in black garlic, lends umami and tamarind-like complexity. Try the unique flavor of these stocks in soups and sauces.

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