Stock and Stew Technique: Using Bones and Scraps Instead of Waste
Creating rich, flavorful stock and hearty stews doesn't have to start with a hefty price tag. This technique focuses on transforming kitchen scraps and bones into culinary gold. It's all about embracing the essence of sustainability in cooking, turning what might be considered waste into a nourishing base for soups, gravies, and stews. By understanding how to extract the maximum flavor from bones and scraps, home cooks can elevate their dishes while reducing food waste. The process starts with roasting bones to develop deep, savory flavors, followed by simmering them with aromatic vegetables and herbs to create a stock that forms the backbone of countless recipes. This technique is not just practical; it's a nod to traditional methods that have nourished families for generations. We'll delve into selecting the right bones, preparing your scraps, and balancing flavors to achieve a stock that's rich, clear, and full of umami. Along the way, you'll learn tips to avoid common pitfalls like over-salting or ending up with a cloudy stock. Whether you're a seasoned home cook or just starting your culinary journey, mastering this technique will add depth to your cooking and inspire you to see kitchen scraps in a new light.
Notes
The science behind stock-making lies in the slow extraction of collagen and minerals from bones, which creates a gelatinous texture and depth of flavor. Roasting bones first enhances the Maillard reaction, contributing to the stock's richness. Troubleshooting common mistakes includes avoiding a boil, which can cloud the stock, and ensuring you skim impurities regularly. Safety-wise, always use bones from trusted sources to avoid contamination. For make-ahead, stock freezes beautifully; just label and date your containers. Remember, a good stock is the foundation of many dishes, so don't rush the process.
Steps
- 1 Collect bones and scraps: Save vegetable peels, ends, and bones in a freezer bag until you have enough for a batch.
- 2 Prepare the bones: If using raw bones, roast them in a 400°F oven for 30-45 minutes until browned.
- 3 Prepare the scraps: Roughly chop vegetable scraps, excluding any peels with heavy pesticide use.
- 4 Start with a clean pot: Use a large stockpot and add a drizzle of olive oil.
- 5 Sauté aromatics: Sauté chopped onions, carrots, and celery in the pot until softened, about 5 minutes.
- 6 Deglaze the pot: Pour in a splash of water or wine to scrape up any browned bits from the bottom.
- 7 Combine ingredients: Add the roasted bones, prepared scraps, and any herbs like bay leaves or thyme.
- 8 Cover with water: Add enough cold water to cover everything by about 2 inches.
- 9 Simmer gently: Bring the mixture to a boil, then reduce to a simmer. Skim off any foam that rises to the surface.
- 10 Simmer time: Let it simmer uncovered for 4-6 hours for chicken bones, or 8-12 hours for beef bones.
- 11 Strain the stock: Carefully pour the stock through a fine-mesh sieve into a clean container.
- 12 Cool quickly: Let the stock cool rapidly by placing the container in an ice bath.
- 13 Skim fat: Once cooled, skim off any solidified fat from the surface.
- 14 Store properly: Refrigerate for up to 5 days or freeze for longer storage.
Ingredients to explore
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Acorn Squash
Acorn squash is a winter squash variety known for its distinctive teardrop shape and deep ridges resembling the texture of an acorn shell. Originating in the Americas, it has been cultivated for centuries and is a staple in autumn cuisine. The flesh is sweet and nutty with a hint of earthiness, offering a delightful contrast to savory dishes. Its texture is dense yet tender when cooked, making it ideal for roasting or pureeing. In cooking, acorn squash holds its shape well and absorbs flavors from herbs and spices, enhancing both its taste and versatility in recipes.
Recipes to try
Tomato Basil Parmesan Farro Risotto
Creamy farro risotto kissed with fresh basil and sun-ripened tomatoes, topped with a generous sprinkle of Parmesan.
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