Taking Stock

At this point, the stock is very fragile, and can go bad in a couple of days. Prompt freezing solves this problem. Julia Child suggests making ice cube trays, then when frozen, dumping the cubes into a freezer bag for easy access.

Stocks are the most time-consuming part of cooking, so having them available will make your work easier and your food better.

Joseph Byrd can be reached at eat.your.spinach@gmail.com .

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