In Praise of Stock

The Food Programme

BBC

Arts, Food

4.4 • 943 Ratings

🗓️ 26 March 2012

⏱️ 29 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Tim Hayward is not alone in his passion for stock, but there must be few culinary adventurers who take things to the level of his highly developed home routine.

Glasses still steamy from several simmering stockpots, Tim sets off on a journey into the world of stock. On his travels he'll share precious stock secrets, learn from the masters, tell tales of nineteenth-century Uruguay and peek behind the doors of stock-cube heaven.

Producer: Rich Ward.

Transcript

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0:52.0	Yeah, I suppose it's fair to say I'm a little bit obsessive about stock.
0:55.6	I make chicken stock once a week.
0:57.6	The chicken stock is so useful, there's always some of it in the fridge.
1:00.3	It goes in sauces, it goes in gravies, it's marvellously enriching. Once every
1:08.2	couple of months or so I also do a beef or a veal-based stock. I make first of all a very, very plain beef stock and then
1:17.1	about half of that I'll reduce by half again to make it into a much thicker more classical
1:21.2	strength in the stock. A tiny portion of that I take and I
1:24.0	ball down to a really, really thick glaze. The really odd one I do I suppose about
	...

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