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When making soups, stews, stocks, etc. Think of where you want the flavor to go. If you want the flavor in the liquid, then cook the items (meat, veg) longer until their flavor leaves them and dissolves into the surrounding liquid. Done correctly, this will leave those items flavorless and mushy at the end. If you want the flavor to remain in the items ...


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Add vegetables and herbs and bay leaf to enrich the stock, but these must be removed (and eaten as a pre-dinner treat) or pureed as suggested above. Add fresh vegetables and allow to cook to create an amazing stew. I also add one dollop of butter and sprinkle on a little more of the herbs. Bon appetit!



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