The last hour, add your aromatics onion, garlic, celery, carrot, bay leaves, peppercorns, fresh herbs But keep an eye on the timer; too much time in the heat and the veggies break down, absorbing stock that you lose in the straining process. To strain, pour the stock into a colander lined with at least two layers of cheesecloth. Catch the clarified stock in a clean saucepan or large glass measuring cup. At this point, you should season with salt to taste.
Transfer to a wide, shallow container and add a few ice cubes. Soaking them for 20 minutes before making stock will remove the blood. For brown stocks, roasting the bones before simmering adds caramelized flavors. I then add chopped onions and keep roasting and turning them until the bones and onions are a deep brown. Choose aromatic vegetables like onions, leeks, celery, carrots, and possibly garlic.
This is a good opportunity to dig into your vegetable bin for the oldest, ripest vegetables soft is fine; moldy or decaying is not. These have softer cell walls and contribute the most flavor. Plunging vegetables into boiling water causes the surface starch cells to swell.
This is a good thing when you want to keep flavor in the vegetables, but for stock you want to leach out the flavor, so cold water is best. One batch began in cold water, the other in hot. The stock with the cold-water start had a deeper color, and its flavor was more intense as determined in a blind taste test. A cold-water start is important for the bones, too. When you add bones to boiling water, some of the proteins immediately coagulate into very fine particles that cloud the stock.
But when you heat them slowly in cold water, the proteins tend to coagulate in clumps and float to the top. Skim off these foamy coagulated proteins frequently to help prevent a cloudy stock. Boiling will cause the fat and water to form an emulsion, producing a cloudy, greasy stock.
You want all the fat to float to the top when the stock cools so that it can be scooped off. Once the stock is completely defatted, you can let it boil without fear of cloudiness. Chicken stock is usually simmered for 3 to 5 hours, beef or veal stock for 8 to 12 hours, and fish stock for 30 minutes at most. Most foods should be refrigerated immediately after cooking, especially stocks, whose nutrients and moisture make an ideal medium for bacterial growth.
In a deeper container, the stock would stay in the danger zone for hours. A faster, more efficient way to cool stock quickly is to use an ice bath. Set a pot or metal bowl of strained stock inside a larger pot or in a stopped-up sink. Fill the larger pot with ice water. Stir the stock as it sits in the ice water so it cools down even faster.
Then you can refrigerate the stock, remove the congealed fat layer on top, and store it in the refrigerator or freezer. The stock will keep for five to seven days in the refrigerator or three months in the freezer. Always reboil stock before using it. I let it boil for about five minutes, enough time to get it to a rolling boil and kill any lurking bacteria. The usual proportions by weight for making mirepoix are:. Acid helps to break down the cartilage and other connective tissues in bones, thus accelerating the formation of gelatin.
The acid products used are generally one or another of the following:. One thing to remember is that acid reacts with aluminum cookware, so use a stainless steel stockpot for making stock. Small amounts of herbs, spices, and additional aromatics above and beyond the mirepoix can be added to stock, using one of two methods:.
Both the sachet and the bouquet garni are tied to a length of cooking twine and added to the stockpot to simmer; the other end of the twine can be tied to the handle of the stockpot, making the sachet or bouquet garni easy to retrieve. Because stock is often further reduced—like when making demi-glace, for instance—salting the stock would make the resulting demi-glace much too salty. It's better to make a habit of seasoning your sauces just before serving rather than salting your stock.
Some containers that work well for storing stock in the freezer:. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content.
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