The aromatic kick for soups and sauces
Using stock and bouillon cubes is a simple, quick, and effective way to give soups, sauces, and ‘Sülzen’ rich flavor. Homemade or store-bought stock is essential for every kitchen, as it has a wide range of uses and gives dishes fuller, more complex flavor. Poultry, vegetable, beef, and fish stocks are all commonly used in a variety of cuisines.
Using poultry stock in cooking is a great way to give soups sauces, rice, and pasta added flavor.
Vegetable stock also adds quite a bit of flavor to many dishes, and it’s rather easy to make. We’ve outlined the process in the following our How To video. Homemade vegetable stock also keeps well in the freezer for an extended period of time. Simply fill a plastic a freezer bag halfway full with stock, tightly seal, and then place in the freezer.
Published on January 26, 2016