The following principles apply to all stocks. You should follow them in order to achieve the highest-quality stocks possible.
A. Start the Stock in Cold Water
The ingredients should always be covered with cold water. When bones are I covered with cold water, blood and other impurities dissolve. As the water heats, the impurities coagulate and rise to the surface, where they can be removed easily by skimming. If the bones were covered with hot water, the impurities would coagulate more quickly and remain dispersed in the stock without rising to the top, making the stock cloudy.
If the water level falls below the bones during cooking, add water to cover them. Flavor cannot be extracted from bones not under water, and bones exposed to the air will darken and discolor a white stock.
B .Simmer the Stock Gently
The stock should be brought to a boil and then reduced to a simmer, a temperature of approximately 185°F (85°C). While simmering, the ingredients release their flavors into the liquid. If kept at a simmer, the liquid will remain clear as it reduces and a stock develops.
Never boil a stock for any length of time. Rapid boiling of a stock, even for a few minutes, causes impurities and fats to blend with the liquid, making it cloudy
C. Skim the Stock Frequently
A stock should be skimmed often to remove the fat and impurities that rise to the surface during cooking. If they are not removed, they may make the stock cloudy.
D. Strain the Stock Carefully
Principles of Stock Making. Once a stock finishes cooking, the liquid must be separated from the bones vegetables and other solid ingredients. In order to keep the liquid clear, it is important not to disturb the solid ingredients when removing the liquid. This is easily accomplished if the stock is cooked in a steam kettle or stockpot with a spigot at the bottom.
If the stock is cooked in a standard stockpot. to strain it:
1. Skim as much fat and as many impurities from the surface as possible before removing the stockpot from the heat.
2.After removing the pot from the heat, carefully ladle the stock from the pot without stirring it.
3 Strain the stock through a china cap lined with several layers of cheesecloth
E. Cool the Stock Quickly
Most stocks are prepared in large quantities, cooled and held for later use. Great care must be taken when cooling a stock to prevent food-borne illnesses or souring. A stock can be cooled quickly and safely with the following procedure:
1. Keep the stock in a metal container. A plastic container insulates the stock and delays cooling.
2. Vent the stockpot in an empty sink by placing it on blocks or a rack. This allows water to circulate on all sides and below the pot when the sink is filled with water.
3.Install an overflow pipe in the drain, and fill the sink with cold water or a combination of cold water and ice. Make sure that the weight of the stockpot is adequate to keep it from tipping over.
4. Let cold water run into the sink and drain out the overflow pipe. Stir the stock frequently to facilitate even, quick cooling
F. Store the Stock Properly
Once the stock is cooled, transfer it to a sanitized covered container (either plastic or metal) and store it in the refrigerator. As the stock chills, fat rises to its surface and solidifies. If left intact, this layer of fat helps preserve the stock. Stocks can be stored for up to one week under refrigeration or frozen for several months
G. Degrease the Stock
Degreasing a stock is simple: When a stock is refrigerated, fat rises to its surface, hardens and is easily lifted or scraped away before the stock is reheated