Cooking stocks create a depth of flavour and a rich colour that water can’t beat. Stock isn’t always the answer – water is perfectly fine for cooking foods such as pasta and beans. But when you’re serving whole grains, stews, and soups… stocks are the clear winner. They infuse extra flavour into your dish without extra effort. Especially when you make bulk batches with ready-made stock or boosters.
Making stock from scratch can take up to eight hours, depending on what type you’re making. That’s a lot of time saved when you can start from a high-quality base in minutes.
