Kitchen Tips: How to Make and Use Stock
ID: 733b0b72...
A quick guide showcasing five essential rules for making, cooling, and using culinary stocks and cooking liquids to ensure clean, clear, and lump-free results.
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🍳 Cooking Flow
Start stock with cold water to keep it clear. → Simmer gently and skim impurities regularly. → Cool stock in an ice bath before refrigerating. → Combine hot stock with roux to avoid lumps. → Save and reuse various cooking liquids.
Cooking Steps
Brief Cooking Order
Start stock with cold water to keep it clear. → Simmer gently and skim impurities regularly. → Cool stock in an ice bath before refrigerating. → Combine hot stock with roux to avoid lumps. → Save and reuse various cooking liquids.
Introduction
A quick guide showcasing five essential rules for making, cooling, and using culinary stocks and cooking liquids to ensure clean, clear, and lump-free results.
Step 1
Always start your stock with cold water to ensure a cleaner and clearer final result.
Step 2
Never boil the stock. Keep it at a gentle simmer and skim the impurities off the surface regularly.
Step 3
Cool stocks down quickly by placing the entire hot pot into an ice bath before putting it in the refrigerator.
Step 4
Make sure your stock is hot before adding it to a roux to prevent lumps from forming.
Step 5
Save all of your cooking liquids, such as pasta water, bean liquid, and braising liquids, for future culinary uses.
Ingredients List
Important Notes
Avoid boiling stock as it emulsifies fat and clouds the liquid.
Putting hot pots directly in the fridge can raise the fridge's temperature and cause other foods to spoil, hence the ice bath is important.
Adding cold liquid to roux makes the starch swell unevenly, causing lumps; always use hot stock.
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