done in good taste  by Lance Nitahara Infusing Satisfaction


While it’s easier for your kitchen staff to make an instant stock or soup broth with a concentrated paste, powdered base or even old-fashioned bouillon cubes, these products are usually high in sodium (to extend shelf life dramatically). They also include ingredients that may leave a metallic or chemical-like flavor on your guests’ palates. By understanding how fresh ingredients can


be used to maximize flavor in the preparation of cooking liquids, you can boost your kitchen’s flavor and quality game to the next level.


Choose your base First, determine which types of stock or broth you want to use in your menu. Stocks are less costly than broths because they are made with bones, so they are typically used as a liquid fla- vor base for myriad preparations, including rice pilaf or steamed vegetables. Bones for stock are readily available through your supplier, butcher or local grocery store. Meat broths are heartier than stock, as they use


meat and bones for their flavor and body. Tey are a good choice to use for preparations that are primarily liquid, like soups, stews or braises.


Stocks made simple A basic starting point for stock is about eight pounds of bones per gallon of cool, clean water in a pot large enough to add vegetables later. Slowly bring the contents to a low simmer and skim off any impurities and fat that rise to the surface. Te following is a basic guide for how long you should simmer different bones:


• Chicken bones = three to four hours • Beef or pork bones = six to eight hours


• Fish bones and shellfish shells = 30 to 45 minutes


Boost your kitchen’s flavor


and quality game to the next level.


46 www.ccca.org November/December 2025


About 30 minutes before reaching full flavor development, add aromatic vegetables and other ingredients such as herbs, peppercorns and bay leaves to the pot. Aſter simmering for at least 30 minutes, your stock is ready to be strained, cooled and stored or used right away.


iStock / GMVozd


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