At classes we are often asked how to use stocks and broths. In cooking, stocks and broths are one of the major building blocks for creating flavor, transforming the simplest homey dishes into deliciousness. Homemade broths and stocks are cheap to make, low in salt, and as easy to use as they are to make. Because they freeze well, you can store them either frozen into ice cubes or bagged in quarts. The stock ‘ice’ cubes can be used to flavor and moisten dishes that need small quantities such as stir fries or pastas, in fact if you want to cut down on oil, you can actually use them to ‘fry’ with instead of oil. For dishes that need more liquid like soups, stews and risottos, the quart bags are the perfect size. And if you make homemade basic beans, you can use their tasty broth in bean and pea recipes instead of adding vegetable or chicken stock. Don’t try it with the liquid in canned beans though, this will only add salt without the flavor. Check out the recipes we’ve chosen so you can see what we mean and get cooking. It’s easy!