Tim Hayward’s 8 Lessons for Stock Making
Posted by Max Drake
This is from Tim Hayward on BBC Radio 4’s Food Programme.
- Reduce stock carefully. Pour reduced stock into ice-cube trays and store in the freezer.. You can also store it in zip-style freezer bags: pack them flat in the bottom of the freezer, lay chopsticks under the bags when you’re freezing them and you’ll create lines in the frozen block so you can snap off pieces like a bar of chocolate when you need it.
- Every so often make a pure pig trotter stock. It will jellify, and you can slice it into cubes and freeze it. A single pork jelly cube can then be added to aby other stock that needs to set.
- Keep vegetable trimmings, bits of meat and carcasses in the freezer until you want to use them.
- Stock will keep in the fridge for up to a week, and much longer if you bring it gently up to the boil every couple of days and then re-chill it.
- Fish and vegetable stocks are best made fresh as and when you need them.
- A pressure cooker is a great way of making clear, concentrated amounts of stock quickly.
- Roasting your meat and veg pieces before putting them in will make your finished stock darker and richer.
- Add cold water to your ingredients and bring it to a simmer. Skim it regularly and don’t allow your stock to boil. Ever.