Redi-base is the only prepared stock I use. I recommend that you try it.

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SOUP BASICS

• A Question of Stock

  • Storebought or homemade? Your choice. But if you're going to buy, I recommend Redibase professional soup bases for the home cook, available through the Redi-Base homepage
  • Fish stock
  • Vegetable stocks
  • Chicken stock, including Vietnamese chicken stock
  • Vietnamese pork stock
  • Veal stock
  • Beef stock, including Vietnamese spiced beef stock
  • Dashi
  • Garlic stock
  • Clarifying stock

• Thickening and Enriching Agents

  • From healthwise to decadent

• Flavoring Agents

  • Pesto/Pistou
  • Oils
  • Butters
  • Herbs
  • Spices
  • Serendipity

• Garnishes and Presentations

  • Presenting...bowls and tureens
  • Garnishes--including custard royale cut outs

• The Pleasures and Uses of Soup

  • Reflections on soup and food, from Aristophanes to Gertrude Stein

• Substitutions

• Why American Measures?

• Correct oversalting! Two techniques

  • Add a peeled, thinly sliced raw potato to the broth and simmer for 10-15 minutes--it will soak up the salt. Discard before serving the soup.

  • Stir in 1 teaspoon of vinegar and 1 teaspoon of brown sugar for each quart of liquid.