- 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!