Stocks are the foundation of many sauces, soups and other dishes and there are times when I prefer to use a homemade stock instead of stock cubes. Making vegetable stock is so easy and with only a bit of washing, peeling (or not) and chopping to do, a pot of vegetable stock will be simmering on your stove top in a matter of minutes. Of course, I wouldn’t be without my handy stash of stock cubes either, which sit next to the stove in a little box.
With homemade stock, you control the flavor, seasoning and intensity and it’s a good idea to double the recipe and store some stock in the freeze for another time. I mostly freeze chicken and turkey stock as they take longer to make. Continue reading “Homemade Vegetable Stock and an iPhone Food-photography Challenge”