Ep 5. True Brew IV: Take Stock

In Good Eats season 7 episode 5, titled True Brew IV: Take Stock, host Alton Brown takes viewers on a journey through the history and methods of making stock.

From its humble beginnings in ancient civilizations to the more modern approach of French cuisine, Brown covers the various ways to extract savory flavor and nutrition from bones, vegetables, and aromatics.

Brown starts with a lesson in animal anatomy to explain the differences between various types of bones and their suitability for stock-making. Next, he demonstrates the different cooking techniques used in making stock, including simmering, roasting, and pressure cooking.

Throughout the episode, Brown emphasizes the importance of quality ingredients and proper technique in creating a flavorful and nutritious stock. He shares tips for selecting meat bones and vegetables, as well as the ratio of water to ingredients that produces the best results.

Along the way, Brown puts his own twist on classic recipes, such as turning leftover Thanksgiving turkey into a delicious stock for a future soup or stew. He also explores the many uses of stock beyond just soups and stews, such as making risotto or deglazing a pan for a savory sauce.

True Brew IV: Take Stock is an informative and engaging episode that will leave viewers with a newfound appreciation for the value of a well-made stock. Brown's enthusiasm for the subject matter is infectious, and his easy-to-follow instructions make it accessible for home cooks of all levels.