THE BLOG
05/16/2013 12:00 pm ET Updated Jul 16, 2013

The Secrets of Vegetable Stock

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Stop buying stock in a box. Why? Well, aside from being full of additives, they also pack in a good deal of salt. But, my stock should be salted, right?

Whoa, you better check out this week's video.

Using a basic scientific principle (surface area) along with a basic culinary technique (oven roasting) we explore the fastest way to build the most flavorful vegetable stock. I know, it sounds complicated, but with a few simple tricks it's actually a whole lot easier.

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