Stocks are marvelous tools in the kitchen, they can exist by themselves or support building flavors in other dishes. I recently wrote about the chemistry of vegetable stock making for The Washington Post. From how delicious savory notes are built from the ingredients we incorporate into our stocks and how we play with our techniques to layer on and build flavor at each stage, this recipe will explain it all. This recipe will give you the basics and the backbone of vegetarian stock making that you can then manipulate to your advantage in the kitchen for your recipes.
