8 ways to make store-bought stock better

While store-bought products are fine, there is always room for improvement.

Homemade stock This is a wonderful recipe, but not everyone has the time or ability to make it. We stockpile store-bought food, even though it’s not as delicious.

Use boxed stock as a starting point. They have taken the hassle out of stock making, even the tedious simmering. You can add a few pantry staplesYou can transform a stock product, such as store-bought stock into something amazing with fresh herbs or heat. Here are eight great ways to make store bought stock more valuable.

Add Parmesan Rinds

You can use your cheese rinds to add some concentrated flavor to pre-made stock before you throw them out. Slowly simmering the stock will cause Parmesan rinds to soften and break down. This infuses the stock with additional flavor. Even 20 minutes of simmering can give you tons of flavor.

Add Aromatics

Stocks are based on this base flavorful aromaticsAdd onion, carrot and celery. Adding more of these basic ingredients to boxed stock can make them taste better. A few pieces of celery and carrots can make a big difference in the flavor of store-bought stock. To add smokiness to your stock, you can char aromatics before adding them. For extra flavor, you can simmer garlic, ginger slices, and lemongrass in the stock.

Use dried mushrooms

Dried fungi any variety These can bring out the flavor of stock that is often lacking in boxed. They’re especially great to use in stocks used for rich stews and braises. They can be used to provide a sense of warmth to vegetables stocks that are lacking in quality.

Use Whole Spices

Stock can be spiced up with whole peppercorns or bay leaves, star anise, and a cinnamon stick. Stocks can be enhanced with whole spices. Although you might not believe bay leaves can make a difference, the dried leaves will add a herbal flavor to your stock. Although peppercorns and bay leaves are traditional ingredients in European stock, warm spices such as cinnamon and cloves can be used instead. star anise Stocks made from cinnamon can be used in other parts of Asia, such as rich pho broths.

Make a Bouquet Garni

Like whole spices, fresh herbs such as rosemary, thyme or sage can add depth to stock. Hearty herbs work well in stock because they are resistant to prolonged cooking and don’t get bitter. When tied together with kitchen twine (for easy removal) a bundle of fresh herbs like this is referred to as a “bouquet garni.”

Mix in Some Acid

The fastest way to brighten a bland stock is with acid. To make your stock more balanced for soups or stews, you can add a little white wine or your favorite vinaigrette. Citrus, such as lemon, is also a good choice, especially in chicken stocks or soups.

Give it a little heat

Stocks and broths that contain spicy ingredients, such as fresh chile or red pepperflakes, will be more flavorful and vibrant. You can adjust the heat to your liking. Even simmering just a few slices of jalapeños, or finishing a broth with a couple dashes of Tabasco can go a long way in making boxed stock less boring and onenote.

Use a Savory sauce

You can use pantry staples such as WorcestershireSoy sauce, fish sauce and soy sauce are concentrated flavors in a single bottle. One tablespoon of each sauce can quickly make your grocery store stock more sophisticated and nuanced. These sauces are high in salt, so you need to be careful how much you add, especially if you’re adding them to full-salt store-bought stock.

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