Ingredients
- Rules for Stock Making
Preparation
Step 1
The higher the ratio of solids to water, the more flavourful the stock. The water should just barely cover the ingredients. Too much water will make a watery stock. Add water during cooking if needed.
Cut the ingredients into small pieces for quick cooking stock, and larger pieces for long – cooking stocks.
Start with cold water and bring it slowly to a simmer; never rush a stock. Simmer gently so bubbles just barely break on the surface. Never allow a stock to boil. The secret to a clear stock is to start with cold water and let it slowly come to a boil, lower temperature to a slight simmer while you skim off any impurities.
Skim impurities that rise to the surface as the stock simmers, often during the first 30 minutes, and then once an hour.
Stop cooking the stock when there is no flavour left in the ingredients.
Adjust the flavour of the stock. If the stock is too thin, simmer until it is flavourful. As the water evaporates, the stock reduces in volume and its flavour is concentrated.
Vegetable stock becomes bitter when over –reduced.
A well made stock contains very little fat. Begin by trimming all meat and bones of visible fat, and finish by either skimming the stock carefully while still warm or chilling the stock so the fat forms a solid layer and is easily removed.
Onions, carrots, and celery, should be added sparingly about 30 minutes after the stock has begun to simmer and impurities have been removed.
Tie herbs together forming a bouquet garni; wrap in cheesecloth (include a small buch parsley, 8 sprigs thyme (1 tsp. Dried), 1 bay leaf, 2-3 celery leaves.