Summary: <p>Stock and broth are the backbone of reduced waste cooking. In the most efficient kitchens, they're made from the scraps of other recipes saved dutifully in a container in the freezer. Stock or broth can be used in so many ways to improve a wide array of dishes, but there's so much confusion surrounding the difference between the two, it's <em>ridiculous</em>! <br> <br> This episode starts out with very proper and technical description of stock and broth from ramen kween and Hannah's former boss, Sarah Gavigan, author of "<a href="https://www.otakuramen.com/cookbook">Ramen Otaku, Mastering Ramen at Home</a>." She tells us how she makes the base for ramen at her restaurant <a href="https://www.otakuramen.com/"><strong>Otaku Ramen</strong></a> here in Nashville and gives us some insight into which cooking vessels we should use (and not use) in order to make the best possible stock at home. <br> <br> Then, in typical Pantry Raid fashion, Hannah dials it back with her lazy home cook's perspective on the subject. She answers listener questions about stock and broth, reads some very no-nonsense wisdom from <a href="https://www.amazon.com/How-Cook-Wolf-M-F-K-Fisher/dp/0865473366/ref=sr_1_2?keywords=how+to+cook+a+wolf&qid=1560187055&s=gateway&sr=8-2"><strong>old cookbooks</strong></a> and makes terrible jokes about corn risotto. </p>
