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Looking for soup stocks?
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According to An A-Z of Food and Drink in Oxford Reference Online, stock mean “something one keeps a stock of for use”. Hence a soup stock is a soup kept in stock for use in the kitchen. In the past, kitchen of Chinese restaurants or large households kept a pot of soup stock on the stove constantly so that the soups, stews, sauces, and dishes they are preparing can be flavored using this stock. A soup stock is obtained by boiling meat, fish or vegetable in water until the flavour of the meat, fish or vegetable is concentrated in the liquid. What’s the difference between a broth and a consommé?Broth means “that which has been brewed”. And that could mean anything, not just soup. However, by the 17th century, it was becoming predominantly restricted to mean a thin soup. A broth can be used as a stock for other dishes but it can also be served on its own. In Scotland, chefs like to add grains such as barley to their broths. A famous example is the scotch broth.Consomme is French for a clear soup made with meat stock with the idea that it is a product of long slow cooking. So it would seem that consommé is probably the French equivalent for broth. Both broth and consommé are food terms referring to some sort of clear and thin soups that can be served on its own. Hence I would make a distinction between them and soup stocks, which has a clearer functional meaning. In other words, we could see broths and consomme in restaurant menus but not soup stocks. Duh! Having said that, there are many recipes who use the terms soup stocks and broths interchangeably. Nothing wrong with that I guess. The main point is not to fret about it. When you see a soup recipe asking for broth, just know that it means soup stock. Incidentally, the bio-sciences sphere has “encroached” on the cookery territory by calling the gel-like “thing” that they cultivate cells and bacteria in as “broth”. Can’t they invent their own name? Role of soup stock in Chinese cookingChinese cooking relies heavily on soup stocks. Whether quick-fry, stir-fry, braising, steaming and etc., the flavour of all these dishes are enhanced by adding a splash of soup stock.Good soup stocks are important for noodle soups and wonton soups. Noodle soups are a class on its own in the line up of traditional Chinese food. They are the staples of many parts of Northern China. I will confess that I am a noodle person, preferring noodles to rice most of the time. It is absolutely true that the soup of the noodle soup must be as good as the noodles. You just can’t make good noodle soup with water, no matter how good or fresh your ingredients are. Unimaginable! I am planning to do a section on noodle soups. Be patient with me. As for chinese soups that are simmered for more than an hour, soup stocks become optional. This is because when we are simmering soups, we are literally making the soup stock while we are making the soup (am I making sense?). Making soup stock from scratchAre you one of those do-it-yourself kind of person? You want to make that perfect pot of Chinese soup stock from scratch?Before the advent of modern food convenience, do-it-yourself is the only way to enjoy a good pot of soup. Now there are much quicker ways to whip up a soup stock. In restaurants and eateries, making soup stock from scratch is still a basic step. Although even that is changing with modern food services. It is not difficult to make soup stock from scratch. Take note of the following cooking tips:
My soup stock recipes:Storing stocksIt takes a long time to make soup stock so it is better to make a huge batch at one go. Most soup stocks can be kept in the freezer for up to 2 months, although it's best to use it up quickly.To store soup stock in the freezer, measure out the amount of soup stock you need for your family needs and freeze them separately in ziplock bags. When you need them, take one or two out, thaw by putting the bags in warm water. If you are not sure of the amount you may need each time, then freeze smaller packs. It is easier to use 2 or 3 smaller packs than try to re-freeze un-used soup stock. Skinny stocks, anyone?Take the opportunity before freezing to remove as much oil from the soup stock to make your soup low fat and healthy.To do that, place the soup (in pot or bowl) into the refrigerator for about 10-15 minutes. Take it out and check if the oil that have floated to the surface of the soup has congealed sufficiently. If yes, start "skinning" the soup starting at the side of the pot or bowl. Ready made soup stocksYou are not the do-it-yourself kind of cook? No problem. Embrace modern food conveniences and try the ready-made stocks or soup bases.There are so many types: cubes, concentrates, canned, and packets. They are really time-savers and idiot-proof. Stock cubes - beyond Knorr chicken powderStock cubes or bouillon cubes are dehydrated stock compressed into small cubes of about 15mm in size.Bouillon is French for stock. In UK, it is known as stock cubes. It is commonly added to a variety of dishes to enhance the flavor. These could be soups, gravies, sauces, rice dishes, pasta dishes, meat or vegetables. Bouillon or stock cubes were being commercially sold as early as 1882. Maggi started selling theirs in 1908. They don't taste as good as fresh stock but they have a few things going for them. They are cheap, saves time and space, and comes in many flavours. Lastly, they keep very well. You can also find bouillon in granular form. The most common one found in Singapore's supermarkets is from Maggi. Knorr is another familiar brand. Other newer types and flavours include dashi a Japanese powdered fish stock powder and vegetable stock powder from China or Taiwan. Health concerns over stock concentrates and canned soupsI like using stock cubes. Just drop a cube or two into a boiling pot of water and tada! a nice pot of soup stock ready for use.However, stock cubes or canned stocks are highly processed foods and there are chemical additives added as flavour enhancers or preservatives. A little bit is okay I guess but it is good to read the food labels of stock cubes or canned stocks and make sure that they do not contain or contain very little of the following stuff:
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