Guidelines For Stock Preparation

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.