Ep 11. Take Stock: The Reload

Good Eats: Reloaded season 2 episode 11, titled "Take Stock: The Reload," takes viewers on a journey through the world of stock-making. Host Alton Brown explores the history of stocks and the various ways they are used in cooking.

The episode begins with a brief overview of what stocks are and their importance in cooking. Alton then dives into the history of ice stocks, a primitive form of refrigeration which involved storing ice in underground pits for later use. He then demonstrates how to make a traditional chicken stock, using a range of ingredients including onions, celery, carrots, and of course, chicken.

Next up, Alton explores the world of fish stock, using salmon as his main ingredient. He stresses the importance of using fish heads and bones, which provide an incredible amount of flavor and nutrition. He also explains the differences between using fresh and saltwater fish, and how to use each in stock-making.

The episode then moves onto vegetable stock, which is a great option for vegetarians and vegans. Alton gives viewers some helpful tips on how to select the best vegetables for stock-making, and how to properly prepare them for cooking. He also shares a recipe for a hearty vegetarian soup, which is a great way to use up any leftover vegetable stock.

The final segment of the episode focuses on beef stock, which is often used in recipes such as French onion soup and beef stews. Alton explains the differences between different cuts of beef and how they should be prepared for stock-making. He also shares a recipe for a classic beef stew, which is sure to warm you up on a cold winter day.

Overall, "Take Stock: The Reload" is a fascinating and informative episode of Good Eats: Reloaded. Alton Brown's passion for cooking and his in-depth knowledge of culinary traditions shines through, as he takes viewers on a journey through the world of stocks and their many uses in cooking. Whether you're a seasoned cook or a beginner, this episode is sure to inspire you to get in the kitchen and start experimenting with your own stock recipes.