+
Home Cooking

Salt in stock: yes or no?

chortle | Sep 12, 200504:02 PM     9

I regularly make stocks and broths and I have always made them without salt. I always belived I could just add it later in whatever amout was appropriate for where it was being used. Especially since I occasionally boil a stock down to double strength to give a dish a jolt of flavour, no salt seemed to be the right way to go. Lately, however, I've read a couple of recipes for stocks that claim that salt is necessary for full extraction of the flavours. What do you think? If you think salt is essential, what is the least amount you can use for the salt to do its job?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Ultimate Guide to Thanksgiving
Entertaining

The Ultimate Guide to Thanksgiving

by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...

19 Great Thanksgiving Desserts That Aren't Pie
Food and Cooking

19 Great Thanksgiving Desserts That Aren't Pie

by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...

An Ode to 5 Thanksgiving Foods That Are Better from the Package
Food Trends

An Ode to 5 Thanksgiving Foods That Are Better from the Package

by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...

Better-Than-Homemade Goodies That Can Be Ordered Online
Shop

Better-Than-Homemade Goodies That Can Be Ordered Online

by David Klein | Mail order cookies, cakes, pies, and other sweet treats are better (and more prolific) than ever...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.