A Good Stock for Soups
Ingredients
Directions
Stir the bran into cold water.
Let it come slowly to a boil.
Simmer for two hours.
Strain through a linen cloth.
Bottle for use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Wheat bran
- Gives the stock its body and earthy flavour as it simmers in the water.
The step that matters
Let it come slowly to a boil. Bringing the bran and cold water up to heat gradually lets the starches and flavours release evenly, so the stock is less likely to scorch on the bottom of the pot.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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