Modern times have brought a sense of rush in most of our lives. We never seem to have time for the finest things anymore.
We now belong to a generation that likes to buy commodities for an entire month or cook food for a whole week in advance.
Thus, it is a good idea to learn some quick skills that will enhance the experience, while keeping you healthy and fit.
Stocks and broths are examples of the type of dish that are very easy to prepare at home and are great choices for storing and having later on.
Most homes regularly consume soup stocks and broths of various types as a staple food for casual times of the day.
It is a great money saver and quite delicious to have, especially during lazy hours.
Stocks are basically fluid extracts from cooked animal carcasses and bones, mixed with herbs, spices, and vegetables, along with plenty of water.
These can be easily stored and consumed later if you know the right methods. In this article, you will find an elaborate discussion on the ideal methods of storing soup stock and saving it for later.
What is Needed to Make Stock for Soup?
Before getting into the storage processes, let us take a look at the methods of stock making for soup.
It can be beneficial for you to know how to make turkey stock, as this is one of the most popular soup stocks out there.
This can be prepared either on a stove or an instant pot, considering you know the procedure. The ingredients, as mentioned in the previous section, are pretty standard.
You would need turkey bones, meat, and fat as the primary ingredients. The vegetables and flavors depend on your preferences.
Go with carrots, onions, and fresh parsley to get a strong, consistent flavor. The amount of water you add should be based on the release of fluids from your ingredients.
Adding too much water imposes the risk of making the stock overly dilute – making it taste bland and boring.
Make sure you know how to prepare the perfect soup stock before getting concerned about storage options.
Soup Stock Storage Methods
While there are various ways to store stock for soup, it mainly depends on the ingredients used in the stock.
Make sure you know the adequate temperature requirements of the components used in the stock before opting for a particular storage method.
Hence, it is essential to select the right process based on the type of food. Below is a list of ideal options for storing your freshly cooked, steaming bowl of hot soup stock.
Store It in an Enclosed Container
Most stocks can be completely chilled and stored in a refrigerator for as long as four days – depending on the ingredients used.
Make sure you keep the freshly cooked bowl of stock to cool down on its own for some time before storing it in the refrigerator.
This is mandatory due to certain reasons. If stored while still piping hot, the refrigerator will start to drastically reduce the temperature of the stock.
This may cause uneven cooling of the liquid in some places. Besides, due to the sheer drop in temperature, the heat loss to the surroundings is quite significant.
The food around is affected by this emitted heat and has a chance of getting hot in the process.
Make sure you cool your soup stock enough to safely store it in the refrigerator for use later.
Containers do not necessarily have to be enclosed cans. Some chefs pour the entire stock in a tray of ice cubes to keep it frozen.
This can either be stored straight in a refrigerator, or kept in a firm freezer bag that is more efficient in keeping the stock fresh.
Take extra care not to spill any stock while pouring it on the ice tray or directly into the freezer bag.
The best method is to cool the stock in small, separate containers to reduce the heat significantly quicker than if done in a large, single container.
The act of pouring is also more convenient when you are doing it from small containers compared to bigger ones.
Season It Again
While freezing your food is perhaps the most ideal method of storage, there are certain drawbacks associated with this process. For instance, you will be able to tell whether it is frozen at least once because it does not taste as good as when it was freshly cooked.
Freezing your food is basically a compromise with the taste of the food.
We suggest you check and alter the food in accordance with the expected taste after a few days of storage.
If you predict, say, the food would taste bland after a couple of days in the freezer, try adding extra salt prior to storing it.
Adjust all the flavors accordingly. Professional chefs do this all the time and usually suggest this to anyone looking for ways to improve their stored food consumption experience.
Thaw It Right
For any soup stock that has already been kept frozen in a freezer, it is wise to give it ample time to return to room temperature – unless you need it in a frozen state for some reason.
Thawing directly in the heat of the room can sometimes be unwise or not recommended for certain types of stock.
In such cases, you can raise the temperature of the stock very slowly by storing it temporarily in a refrigerator.
This will certainly melt the ice but take longer to get the expected result.
On the contrary, if you prefer or need a rapid thawing process, place the bowl of stock in a container consisting of warm or hot water.
This ensures even conduction of heat into the stock, gradually making it warm and ready for consumption or further processing. Follow proper thawing guidelines for perfect results.
As you have come to know by now, freezing your soup stock is not the only way to store it for use later on.
There are various methods that you can adopt, depending on the ingredients used in the stock, or simply your own necessity.
Taking professional suggestions can help you greatly in the quest for proficient storage of soup stock.