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.
Visit the FudeHouse for more fun videos.
And find us on Facebook here.