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Principles of Stock Making

The principles of stock making are really quite straight-forward and simple. Still, for whatever reason, many would-be gourmet cooks seem to draw the line here. They feel that stocks are used only by the great chefs, and that their "mysteries" must therefore run too deep for a beginner to manage.

Well, let me say this about that . . . balderdash!!

There is nothing to making your own stock, and I promise you that doing so will almost instantly make you a better cook.

Here's all there is to it . . .

There are only 7 basic steps stock making:

Start the stock in cold water.

Simmer the stock gently.

Skim the stock frequently.

Strain the stock carefully.

Cool the stock quickly.

Store the stock properly.

Degrease the stock.

That's it!

Now I'll run through these 7 basic principles of stock making again, this time with a bit more detail . . .

Start the Stock In Cold Water

The stock making ingredients should always be covered with cold water. When bones are covered with cold water, blood and other impurities dissolve. When the water heats, the impurities coagulate and rise to the surface. They can then be removed by skimming. If you used hot water first, the impurities would coagulate too quickly and remain throughout the water.

Simmer the Stock Gently

The stock should be brought to a boil and then reduced to a simmer. Rapid boiling of a stock causes impurities and fats to blend with the liquid.

Skim the Stock Frequently

A stock should be skimmed often so the stock doesn't become cloudy with impurities.

Strain the Stock Carefully

The liquid must be separated from the bones, vegetables and other solid ingredients, once a stock is finished cooking. In order to keep the liquid clear, it is important not to disturb the solid ingredients when removing the liquid.

Skim as much fat as you can from the surface before removing the stockpot from the heat.

After removing the pot, ladle the stock from the pot without stirring it.

Strain the stock through a china cap with several layers of cheesecloth.

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Cool The Stock Quickly

You must cool a stock carefully to prevent food-borne illnesses or souring.

Keep the stock in a metal container. A plastic container slows cooling because it insulates.

Vent the stock in an empty sink by placing it on a rack. Fill the sink with water. This allows water to circulate on all sides and below the pot.

Stir the stock frequently while in the sink for quick, even cooling.

Store The Stock Properly

Once the stock is cooled, transfer it to a covered container either metal or plastic. Then put it in the refrigerator. As the stock refrigerates, a layer of fat will form over the top which help preserve the stock.

Degrease The Stock

To degrease is to remove fat from the surface of a liquid such as a stock or sauce by skimming, scraping or lifting congealed fat.

There! Hopefully, armed with the few simple steps I've laid out for you, you are excited and prepared to create what will surely be the first of many great stock making adventures.

Stocks
White
Brown
Fish Stock
Vegetable Stock
Court Bouillon

SBI!