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 !!!