Ep 9. Stocks

Graham Kerr's Kitchen season 1 episode 9 is titled "Stocks" and is all about the preparation and use of various types of stocks in cooking. In this episode, Kerr gives viewers an in-depth look at how different stocks can be used as a base for a wide range of dishes. He begins by demonstrating how to make a basic chicken stock, which involves simmering chicken bones and vegetables with herbs and spices for several hours. Kerr explains that this stock can be used as a base for soups, stews, and sauces, and can even be frozen for later use.

Next, Kerr moves on to making a beef stock, which he explains is an essential ingredient in classic French cuisine. He shows viewers how to roast beef bones to give the stock a rich and complex flavor, and simmers them with onions, carrots, and celery to create a delicious, deeply colored stock. Kerr notes that beef stock is particularly well-suited for hearty dishes like beef stew or pot roast.

In addition to chicken and beef stocks, Kerr also explores the use of vegetable stock, which is a flavorful alternative for vegetarian or vegan dishes. He demonstrates how to make a simple vegetable stock using ingredients like onions, carrots, celery, and mushrooms, which can be used as a base for soups, sauces, and risottos.

Throughout the episode, Kerr offers tips and tricks for using stocks in a variety of ways, including as a base for gravies and pan sauces, as a way to add depth and flavor to braised dishes, and even as a substitute for water in rice or pasta dishes.

Overall, "Stocks" is a comprehensive and practical guide to using stocks in cooking. Kerr's clear and concise instructions make it easy for viewers to follow along and create their own delicious stocks at home. Whether you're a seasoned home cook or a beginner, this episode offers a wealth of information and inspiration for taking your cooking to the next level.