The Prep List: Chapter 4

Stocks in the Nordic Style

Hello friends, and welcome to the latest chapter of The Prep List, my serialised cookbook in which I’m documenting everything I’ve learnt about cooking as a chef in Nordic restaurants.

This week we’re tackling a subject that can massively improve your cooking: stock.

I’m showing you how I make clear and fresh but deeply flavourful stocks, the kind that are key to making the very best soups, sauces, and braises.

Best of all it’s incredibly simple to do.

There are a few small tricks I’ve picked up in Nordic kitchens that make these stocks a little different from the classic French versions I learned at culinary school and cooked in London. If that sounds good to you, make sure you’re a paid subscriber to read on.

Thanks,

Wil

The easy way to make clear, rich and vibrant meat (and vegetable) stock is below…

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What is your visceral reaction to the words “bone broth”?

If it makes you want to shout “Godammit, Reidie, you limey asshole, just say stock!”, you’re not alone.

But after years of watching head chefs load menus with esoteric terms for everyday ingredients (my first head chef never wrote “onion” on his menus, only “allium”) I’m pretty much used to this kind of thing by now.