Squid Ink is going back to basics with Martha Stewart's Cooking School, airing every weekend through the end of the year on PBS. Join us.
|Vegetable stock, simmering|
See also: Martha Stewart's Cooking School: Episode 1, Eggs
See also: Martha Stewart's Cooking School: Episode 2, Sauces
See also: Martha Stewart's Cooking School: Episode 3, Vegetables
You've heard this claim time and again, from Mark Bittman, Michael Ruhlman, nearly every Food Network personality and certainly from Martha Stewart: Homemade stock is better than anything you could pour out of a carton or can. And you've never doubted it. But that doesn't necessarily mean you've taken the time to make it.
The hours it takes isn't really the problem -- slow cooking is the easy part. What's hard is being an organized enough person not to discard the scraps that you could later turn into stock when cooking other meals. That's an art, and probably the biggest lesson we learned from this episode of Martha Stewart's Cooking School: to be ever-stingy with ends of squashes and carrots, beef bones, chicken backs and the like. Keeping and freezing those bits until you're ready to use them is what makes the stock-making process truly economical.
First, turn the page to see recipes for chicken, beef and vegetable stocks, courtesy of the Martha Stewart team.More »