If you're making stock for a very specific purpose and know the other components of the dish, perhaps you can get away with seasoning the stock. But if you are making stock for multiple uses, you really should not add salt or other strong seasonings. Stock is an ingredient not a final product. A dish should be seasoned appriopriately taking into account all of its ingredients. Imagine, for instance, that you are making risotto with parmesan cheese as a major component. If your stock is already well seasoned, it will limit the amount of parm you can add without oversalting the risotto. I don't want to have to pare back on the cheese with its texture and its full flavors because the stock has already injected saltiness.
post #16 of 18
9/27/10 at 7:11pm
