Yesterday, I was really under the weather. I was on my third day of allergy-induced laryngitis and all I wanted to do was sleep. Sleep would not come, but I did allow myself a few hours of couch time. I flipped back and forth on the TV between news shows and cooking shows.


I came upon Alton Brown’s ‘Good Eats’ at some point during the day, and he was doing a show on making paella. He did something that I thought was brilliant. It was one of those “why haven’t I ever thought to do that?” kitchen tricks. He heated the stock that he would be adding to the paella a little at a time in a teakettle. That way he wouldn’t need to ladle the stock from a pot on the stove, dripping stock between the pot and the paella pan.


This method is brilliant for any recipe that calls for adding stock or broth a little at a time. Risotto and gumbo are the first two dishes that come to mind that call for adding the stock in increments. Just heat the stock to the desired temperature and then turn the burner on low and keep it warm in the kettle until you need to add the next amount.


There is one thing I’d probably need to look out for if I tried this method, though. I’d need to make sure I washed out my teakettle very well. I can just imagine forgetting to do it, adding water to the leftover stock the next day, and making the worst tasting cup of tea ever.


Does this method sound brilliant to you, or are you thinking, “I can’t believe she never thought of this before. I do it all the time?” 


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