Take Stock in these Tips!

Tip 1) Use fish stock for elegant seafood sauces and bisques. To modify the fishy flavor, substitute part chicken or vegetable stock.

Tip 2) Chicken stock and roasted vegetable stock are good for most soup recipes and lighter, delicate sauces. Heartier beef stock is ideal for richer reduction sauces and thick demi-glace glazes, and sauces that require drier or heavier red wines.

Tip 3) Add 1 cup of stock to water when poaching or braising foods for bigger flavor.

Tip 4) Use stock as a cooking medium for vegetables and to deglaze pans.

Tip 5) Give noodles, pasta, potatoes, rice and other grains a boost by using stock in the cooking water or replacing water with stock.

Tip 6) In recipes calling for beef stock, such as French onion soup, try combining equal portions beef and chicken for a milder, more rounded taste profile.