This week's Good Eats features Alton Brown talking about making stock. If you've got FoodTV, be sure to try to catch it.
He pretty much lines up with what I have to say about stock (it's about the biggest bang for the buck you can do to improve your cooking) and how to go about making it. He also features a rather clever approach to draining the stock (use of a steamer basket).
He uses slightly less meat per pound of water than I do. And I don't generally add garlic to my stock, but other than that I really can't argue with any of his ideas.
I sort of wish that he had mentioned that the basics also apply to other kinds of stock -- he focuses on chicken stock for this episode. This is fine because I think most people are going to be able to easily get chicken. Unfortunately, while one can get decent chicken stock in cans, the same cannot be said for beef stock.
Posted by dowdy at August 7, 2003 08:22 AM