Eight Simple Additions to Any Stock If you want stocks in which one or more flavors shine, add one or more of these ingredients: 1. A whole head of garlic, left intact, which will lend a distinctive but mellow flavor. 2. Dried seaweed, especially kelp or arame, which will give a pleasant brininess. 3. Cleaned trimmings of any vegetable, as long as you're aware that hose such as broccoli, asparagus, and beets will change not only the flavor but the color. 4. Stems of light, bright-flavored herbs such as parsley, dill, or chervil, or small amounts of other herbs, such as thyme or tarragon. 5. Wine, usually about one cup per gallon. 6. Vinegar, usually about 1 T per gallon. 7. Whole spices, fresh or dried, such as ginger, galangal, juniper berries, allspice, cloves, an
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| - Eight Simple Additions to Any Stock If you want stocks in which one or more flavors shine, add one or more of these ingredients: 1. A whole head of garlic, left intact, which will lend a distinctive but mellow flavor. 2. Dried seaweed, especially kelp or arame, which will give a pleasant brininess. 3. Cleaned trimmings of any vegetable, as long as you're aware that hose such as broccoli, asparagus, and beets will change not only the flavor but the color. 4. Stems of light, bright-flavored herbs such as parsley, dill, or chervil, or small amounts of other herbs, such as thyme or tarragon. 5. Wine, usually about one cup per gallon. 6. Vinegar, usually about 1 T per gallon. 7. Whole spices, fresh or dried, such as ginger, galangal, juniper berries, allspice, cloves, an
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| - Eight Simple Additions to Any Stock If you want stocks in which one or more flavors shine, add one or more of these ingredients: 1. A whole head of garlic, left intact, which will lend a distinctive but mellow flavor. 2. Dried seaweed, especially kelp or arame, which will give a pleasant brininess. 3. Cleaned trimmings of any vegetable, as long as you're aware that hose such as broccoli, asparagus, and beets will change not only the flavor but the color. 4. Stems of light, bright-flavored herbs such as parsley, dill, or chervil, or small amounts of other herbs, such as thyme or tarragon. 5. Wine, usually about one cup per gallon. 6. Vinegar, usually about 1 T per gallon. 7. Whole spices, fresh or dried, such as ginger, galangal, juniper berries, allspice, cloves, and so on---keep the amounts very small (such as a single clove, or a small chunk of ginger) until you have had some experience with this. 8. Dried mushrooms, or the stems of fresh mushrooms. Cookbook: How to Cook Everything Chapter: Appetizers Typed by: Susan alexanderjamesmom@gmail.com
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