SNS 003| Vegetable Stock

This video will teach you how to make a classic vegetable stock.

Site Categories
Video Index: 
Regional Cuisine: 
Featured Techniques: 

There are 4 Comments

BadmfChef's picture

One thing you can also do, is after the stock is refrigerated the additional fat will congeal on the surface and is easy to remove and reserve for other purposes. But must be chilled to get longer shelf life.

SauteSister27's picture

I prefer to do this with stocks myself. I usually don't use it right away, so I just lift off the fat layer in the morning after making it. 

RichardinJax's picture

If you need the stock while still warm you can siphon the fat free fluid from the bottom of the pot. 

jacob burton's picture

Yep. You can also strain the stock, let it sit for about 10 minutes at room temp, and then skim the fat off the top.