Mar 23, 2007

Stocks (II) : Tips from THE BLUE CHEF for a successful stock

Here are a few tips you should remind if you want to prepare an unforgetable stock :

  • White stocks : blanch beef and veal bones / optional for chicken bones

  • Fish bones are not blanched before making fumet

  • Start stocks with COLD WATER only

  • Simmer slowly

  • Do not cover with any lid

  • Do not allow to boil (otherwise get cloudy)

  • Do not stir up the bottom (otherwise get cloudy)

  • Skim and degrease (for clear stocks)

  • Pour off gently and strained

  • Fumets should be ladled and strained

  • Stocks should be cooled quickly

Enjoy your preparation of stock !!!

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