Stock

Without stocks a kitchen would not function. What are stocks you may ask? Stocks are a flavorful liquid usually made from bones, vegetables, and herbs that is used to create soups, sauces, and flavor everything from proteins to vegetables. The Aromatic concoction allows the kitchen to run like a well oiled machine, and without it few things could get made. Stock making while simple has very strict rules to abide by. Such as the seven principles of stock making which every chef is well aware of. They are Cold water, simmer never boil, skim frequently, strain carefully, cool quickly, store, and Defat. Following these principles will not ensure you a perfect stock but it will ensure you harnessing a procedure which allows you to become more educated in stock making. Cold water should always be used in order to rid the bones of blood and other impurities and this should be easily acquired if the bones are completely covered by cold water. Rapid boiling on stocks is never desired, this can cause the impurities in the stock to blend with the liquid causing clouding. Simmer never boil. Skimming the stock frequently will make for a much clearer stock. Strain carefully, you want the liquid not the bones, vegetables or herbs in your final product, straining carelessly might cause you to have a cloudy stock. Cool down the stock very rapidly. Placing in an ice bath stirring frequently or even using an ice paddle will help achieve this. Placing hot stock directly in the refrigerator is never an option. Once cooled down you should label and store, labeling is especially important in a working kitchen. A fat cap will form over top of the stock while it is stored overnight this should be removed before use. Stock is a fundamental of the kitchen in which pride and respect should be taken into thought when producing.