| http://www.w3.org/ns/prov#value | - because their flavor will be in the stock.- For very clear soups, such as consomme, allow the stock ingredients to sediment then ladle the clear fluid from the top. - Stock can always be separated into portions and sealed and frozen for future use.Now you have all the tools you need to incorporate a great stock into any dish, soup or sauce calling for one.Have additional tips?
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