HOW TO MAKE STOCK
We all know that stock is an essential ingredient for many great dishes. But it's more than that. Stock is fundamental to French cooking and has been for hundreds of years.
The stockpot has been used to make soups, sauces, stews and more since the Middle Ages. Making your own stock can be a fun project for the entire family!
The term stock refers to the liquid created by cooking animal bones and aromatic vegetables. This process of extracting flavor from these ingredients is essential in many types of cooking and provides the base for many recipes and sauces.
To make stock, you will need a large pot or saucepan with a lid. Fill it halfway with water, add some salt and bring it to a boil on high heat. Then turn off the heat, throw all your ingredients into the pot (bones, vegetables) and cover with something breathable like a cheesecloth or an old T-shirt (something that won't melt). Make sure your container fits inside your pot if using this method, so there's no spillage while simmering! Once covered tightly with whatever material you choose, place your covered container back on top of another burner set at medium-low or low heat until everything has cooked through completely; this could take anywhere between two hours up to 24 hours, depending upon what level of flavor intensity desired - remember: longer cooking times yield stronger flavors!
Although not used in vegetarian cooking, stocks are vital in creating depth of flavor in many dishes. Stocks are often used to create sauces, soups and stews, rice and risotto dishes, gravies, and even bread.
In a white stock, you may use some or all of these ingredients, depending on the stock being made: onion, carrot, celery (otherwise known as 'mirepoix'), bay leaf, peppercorns, and butter or oil (optional).
For maximum flavor and quality, make sure to use fresh ingredients. Do not add salt until after cooking, as it will cause the meat to shed its juices during the cooking process.
Over medium heat, add the mirepoix to your pot; once they are lightly browned, add water or broth then bring to a simmer. Simmer for at least two hours with the lid off so that it reduces by about half its original volume and becomes thick enough that when you run a wooden spoon through, it leaves an opening at both ends like an inverted "U."
A good stock should have a rich flavor without being over-salted. The stock should be clear and should have a nice body, sometimes described as
"velvety." In addition to using fresh ingredients, it is important to roast them before adding them to the pot. Also, be sure to simmer the stock for a long period of time. Lastly, it is important to strain the stock thoroughly so that no bits get into your finished product. If not properly prepared and stored, stocks can become contaminated with bacteria such as Clostridium botulinum and should be stored cold or frozen.
To achieve a good stock, it is important to use fresh ingredients. This means using ingredients not past their prime and roasting them before adding them to your pot. It is also important to simmer the stock for a long period of time. If not properly prepared and stored, stocks can become contaminated with bacteria, such as Clostridium botulinum, and should be stored cold or frozen.
A good stock depends on paying attention to details. The most important thing is that you use fresh ingredients and roast them before adding them to the pot, but there are also other considerations that you should take into account when making stock:
• Simmer the stock for a long period of time at least four hours). This will allow for maximum extraction of flavor from all of your ingredients.
• Strain thoroughly before using or freezing. This will help remove any impurities that may have been introduced during cooking and allow you to capture more flavor in your finished product!
Once you have a stock in hand, you can create many dishes. For example, you can use it as the base for soups or sauces or add it directly into stews or casseroles.
You can also make chicken noodle soup with leftover turkey carcasses after Thanksgiving dinner!
Article by Dat Milton
