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CHEF MARS'- THE BASICS OF STOCKS
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THE BASICS OF STOCKS: INTRODUCTION
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A product of one of the fundamental techniques in cooking, a stock is no more than water that has been flavored by simmering together bones, trimmings, vegetables and aromatics.
Stocks are the base for all the sauces and soups in the kitchen. They can also go to make consommés or be reduced to essences and glazes.
In the hot kitchen, where cooking is done, great stocks will allow you to make excellent even memorable sauces and soups, whereas poor stocks will hold you back from attaining sauce and soup success. The meat and the bones contribute both flavor and body to the stock.
The two principal meat stocks are brown and white stocks. They are similar except the brown stock is made with well browned bones, trimmings and vegetables and whereas the white stock uses un-browned starting materials.
There are no "secrets" involved, just the understanding of what is going on and the techniques involved, the use of the best and freshest ingredients you can afford, use of the correct sized pots and kettles for what you are making, good stoves and plenty of attention to what is going on along with sufficient tasting of what you have simmering.
Do not over power your stock with pungent herbs, aromatics or other strong seasonings. Let the natural flavor of the kind of stock you are making bring itself to the "taste forefront".
Take good notes when you first begin making stocks on your own. In the case of a disaster you can look back and find out why. In the case of a memorable product you likewise have documented a successful process for you to use and improve upon in the future.
The old master, Escoffier, cautioned to "keep it simple and keep it real", and I would add, keep it enjoyable and challenging.
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