Guidelines For Stock Preparation

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Guidelines for Stock Preparation 

  • Use the highest quality ingredients.
  • Trim excess fat from meat and bones.
  • Always blanch Beef and Veal bones when making White stocks.
  • Never blanch fish bones when making a fumet, wash only.
  • Begin cooking process with cold water.
  • The higher the ratio of solids to liquids, more intense the flavor.
  • Simmer stocks slowly and uncovered.
  • Never allow a stock to boil, it will become cloudy.
  • Do not stir from the bottom, it will become cloudy.
  • Skim and degrease frequently, always use a clean ladel
  • Taste throughout the cooking process.
  • Stop the cooking process when the ingredients have released their maximum flavor.
  • Stocks should be poured out carefully through a chinois.
  • Stocks should be cooled quickly in an ice bath.
  • A properly prepared stock will be bright and clear.

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