Because Sharing is Caring

little_chef_1280x800Tips, hints, tricks, and little kitchen ‘hacks’ learned along the way and shared with you… please feel free to share your hints with me. Let’s talk stock…

  • Stock is its own creation
    A liquid concentration of meaty bones and aromatics. When made from scratch its a creation all its own.
  • Size the Vegetables
    When cutting vegetables to cook with bones, use smaller diced vegetables for quicker cooking chicken stock and larger chunks of vegetables when using large bones for beef stock.
  • No need to season stock
    Stock is itself an ingredient in a dish that will be seasoned.
  • Always be skimming
    remove the impurities and concentrate the flavor. to that end…
  • Do not boil stock
    Boiling pushes the impurities back down to the bottom on the liquid.

So, a couple of hints, tips, take what you like and leave the rest… speaking of leaving… leave a comment to share one of YOUR tips!

Thank You!

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