Enhancing flavor with stocks and broths


Broth basics For broth, follow the same procedure, using meat in place of bones at a ratio of four to five pounds per gallon. Scraps can also be used to save money by maximizing the use of waste. Making vegetable stock is even simpler, with the vegetables being cooked in the water for 30 to 45 minutes before straining. If you prepare a large amount of stock or broth that won’t be used up right away, it can


be cooled appropriately and safely, then trans- ferred to quart containers or sealable bags to be frozen for future use. 


A native of Honolulu, Hawaii, Lance Nitahara was previously an executive chef at CAMP-of-the-WOODS (Speculator, New York), a Christian resort. He is now an instructor at the Culinary Institute of America in Hyde Park, New York, where he teaches culinary fundamentals. Email him at lancenitahara@gmail.com.


November/December 2025


www.ccca.org


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