How can you make a small quantity of stock if you only need a cup or two for a recipe – are there shortcuts or quicker methods (like an instant stock using bouillon, or a quick vegetable stock)?

Question

Only need a little stock? Learn the shortcuts and quick methods for making a small quantity when you don't have time for a full batch.

Answer 1

For small quantities of stock, bouillon cubes or powders offer a quick and convenient substitute. Alternatively, a rapid vegetable stock can be made by simmering vegetable scraps in water for about 30 minutes.

Detailed Explanation:

When you only need a cup or two of stock, making a full batch from scratch can be time-consuming and wasteful. Here are a few quicker methods:

1. Bouillon Cubes or Powders: These are dehydrated stock concentrates that dissolve in hot water. Follow the package instructions for the correct water-to-bouillon ratio. While not as flavorful as homemade stock, they are a readily available and fast option. Look for low-sodium varieties to control the salt content.

2. Quick Vegetable Stock: This method utilizes vegetable scraps you likely already have. Gather onion peels, carrot tops, celery ends, mushroom stems, and herb stems (parsley, thyme). Avoid strong-flavored vegetables like broccoli or cabbage, as they can overpower the stock. Place the scraps in a pot, cover with water, and simmer for about 30 minutes. Strain the stock through a fine-mesh sieve before using. You can add a bay leaf or a few peppercorns for extra flavor.

3. 'Better Than Bouillon': This is a concentrated paste that dissolves in water. It generally has a richer flavor than bouillon cubes and comes in various flavors (chicken, beef, vegetable, etc.). Use it sparingly, as it can be quite salty.

Pro Tip:

When making a quick vegetable stock, don't add salt while simmering. This allows you to control the salt level when you use the stock in your recipe, preventing it from becoming too salty.