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Soups stocks
Indispensable bases for soups

According to An A-Z of Food and Drink in Oxford Reference Online, stock means "something one keeps a stock of for use". Hence a soup stock is a soup kept in stock for use in the kitchen.

In the past, kitchen of Chinese restaurants or large households kept a pot of soup stock on the stove constantly so that the soups, stews, sauces, and dishes they are preparing can be flavored using this stock.

A soup stock is obtained by boiling meat, fish or vegetable in water until the flavour of the meat, fish or vegetable is concentrated in the liquid.

Role of soup stock in Chinese cooking

Chinese cooking relies heavily on soup stocks. Whether quick-fry, stir-fry, braising, steaming and etc., the flavour of all these dishes are enhanced by adding a splash of soup stock.

Good soup stocks are important for noodle soups and wonton soups. Noodle soups are a class on its own in the line up of traditional Chinese food. They are the staples of many parts of Northern China. I will confess that I am a noodle person, preferring noodles to rice most of the time.

It is absolutely true that the soup of the noodle soup must be as good as the noodles. You just can't make good noodle soup with water, no matter how good or fresh your ingredients are. It is unimaginable!

As for chinese soups that are simmered for more than an hour, soup stocks become optional. This is because when we simmer soups, we are literally making the soup stock while we are making the soup (am I making sense?).

Making soup stock from scratch

Are you one of those do-it-yourself kind of person? You want to make that perfect pot of Chinese soup stock from scratch?

Before the advent of modern food convenience, do-it-yourself is the only way to enjoy a good pot of soup. Now there are much quicker ways to whip up a soup stock. In restaurants and eateries, making soup stock from scratch is still a basic step. Although even that is changing with modern food services.

It is not difficult to make soup stock from scratch. Take note of the following cooking tips:

Choose a big stockpot with a thick and heavy base. It is important that the stockpot can withstand and conduct heat evenly. Otherwise, you face the prospect of constant stirring to prevent sticking and burning while making your soup stock. Stainless steel is good. Stainless steel with an aluminium base is even better.
Parboil the bones or meat to be used as the main ingredient for a soup stock. Parboiling helps reduce blood, smells or froth that the meat might produce. Parboiling means boiling the bones or meat for about 10 minutes. Some cook books and websites recommend browning the meat first. Browning will produce a stock with a deeper color and stronger flavour. For most chinese soups, a lightly flavoured and colored soup stock is the norm. But it all depends on you and the people you are feeding.
If it is a fish stock, it is common to fry the fish together with some ginger first. This will get rid of any fishy smell and helped the fish keep its shape and not fall apart during cooking.
Do not let the soup stock boil too vigorously. Bring it to a boil and then lower the heat to a simmer. If the soup ingredient consist of big bones, use medium heat to simmer. If it is meat or chicken, use low heat to simmer.
Do not cover the pot when making soup stock as the steam creates pressure within the pot and cause excessive agitation of the soup. Covering the pot also increases the chance of a boil-over. Messy.
Avoid adding water in the middle of a good simmer. However, in the event that you need to add water to the soup stock, add hot boiling water so that the temperature of the stock is not too adversely affected.

Enough of tips, now for some soup stock recipes:

Beef stock recipes

Chicken stock recipes

Chinese soup stocks recipes

Fish stock recipes

Pork stocks

Vegetable stocks

Wonton soups

Ready made soup stocks

You are not the do-it-yourself kind of cook? No problem. Embrace modern food conveniences and try the ready-made stocks or soup bases.

There are so many types: cubes, concentrates, canned, and packets. They are really time-savers and idiot-proof.

Stock cubes - beyond Knorr chicken powder
Stock cubes or bouillon cubes are dehydrated stock compressed into small cubes of about 15mm in size.

Bouillon is French for stock. In UK, it is known as stock cubes. It is commonly added to a variety of dishes to enhance the flavor. These could be soups, gravies, sauces, rice dishes, pasta dishes, meat or vegetables.

Bouillon or stock cubes were being commercially sold as early as 1882. Maggi started selling theirs in 1908. They don't taste as good as fresh stock but they have a few things going for them. They are cheap, saves time and space, and comes in many flavours. Lastly, they keep very well.

You can also find bouillon in granular form. The most common one found in Singapore's supermarkets is from Maggi. Knorr is another familiar brand. The granular form makes it easier to adjust the amount of bouillon added but it is not very popular in Singapore because the grains tend to stick together due to the high humidity here.

Common flavours are chicken, beef and vegetable. Other newer types and flavours include dashi a Japanese powdered fish stock and vegetarian stock powder from China or Taiwan.

Health concerns over stock concentrates and canned soups

I like using stock cubes. Just drop a cube or two into a boiling pot of water and tada! a nice pot of soup stock ready for use.

However, stock cubes or canned stocks are highly processed foods and there are chemical additives added as flavour enhancers or preservatives. It is good to read the food labels of stock cubes or canned stocks and make sure that they do not contain or contain very little of the following stuff:

Monosodium Glutamate (MSG)
This is commonly used as a flavor enhancer in chinese food. Although MSG is a natural occurring element in food, there have been concern over the over-use of monosodium glutamate (MSG). Many ready-made chinese soup stocks contain MSG, so do take note before buying. You may want to select those that are MSG-free.
Salt
Many commercial soup stocks contain high concentration of salt. This can create fluid retention, undue stress on the kidneys and other not-so-good effects on the body. Make comparisons and choose those with the lowest salt content.

In the case of bouillon cubes, salt can constitute between 50%-70%. One way to remove excess salt from the stock is to add cut potatoes to the rehydrated stock, bring to a boil and let it simmer for about 10 minutes. Remove the potatoes and strain the soup.
Trans-fats
Trans-fats, also known as hydrogenated vegetable oils, are quite common in a lot of ready-made food. There have been reports about the effects of trans-fats on the body. Trans-fats are vegetable oils that have been chemically treated to emulsify them. They were products of the saturated fats scare. They seem like a good alternative to saturated fats like butter and ghee, but now people are beginning to realize that they create new problems.
Preservatives
Food preservatives may not be so easy to avoid with ready-made food. Check out the food label of the soup stocks you want to buy and look out for the sulphates.

After all that has been said, I believe that we should do things in moderation. It is not good to be paranoid and completely abstain from ready-made food, nor totally ignore the health concerns. A little diligence can go a long way. Let's enjoy life!

Storing stocks

It takes a long time to make soup stock so it is better to make a huge batch at one go. Most soup stocks can be kept in the freezer for up to 2 months, although it's best to use it up quickly.

To store soup stock in the freezer, measure out the amount you need for your family needs and freeze them separately in ziplock bags. When you need them, take one or two out, thaw by putting the bags in warm water. If you are not sure of the amount you may need each time, then freeze smaller packs. It is easier to use 2 or 3 smaller packs than try to re-freeze un-used soup stock.

Skinny stocks, anyone?

Take the opportunity before freezing to remove as much oil from the soup stock to make your soup low fat and healthy.

Leave the soup to cool and stand for a while. The oil will float to the surface where you can then scoop them out with a spoon.

Alternatively, place the soup (in pot or bowl) into the refrigerator for about 10-15 minutes. Take it out and check if the oil that have floated to the surface of the soup has congealed sufficiently. If yes, start "skinnying" the soup. I like starting at the side of the pot or bowl and try to see how big a piece I can skin before it breaks up. It is a game for me.

What is the difference between a stock, broth and consomme?

Broth means "that which has been brewed". And that could mean anything, not just soup.

However, by the 17th century, it was becoming predominantly restricted to mean a thin soup. A broth can be used as a stock for other dishes but it can also be served on its own. In Scotland, chefs like to add grains such as barley to their broths. A famous example is the scotch broth.

Consomme is French for a clear soup made with meat stock with the idea that it is a product of long slow cooking. So it would seem that consomme is probably the French equivalent for broth.

Both broth and consomme are food terms referring to some sort of clear and thin soups that can be served on its own. I would make a distinction between them and soup stocks, which has a clearer functional meaning. Broths and consommes can be found on restaurant menus but not soup stocks.

So the next time you see broth as an ingredient in a soup recipe, you know it means a soup stock.

Incidentally, the bio-sciences sphere has "encroached" on the culinary territory by calling the gel-like cultures that they cultivate cells and bacteria in as broth.

Hmm, can't they invent their own name?

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