Stock Making

For some chefs, stocks are quite personal and they may have a different approach or method from others. The methods of stock making I use are unusual in that the time and temperature differ from the norm, but they work for me and my food style. The classical theory remains paramount and the reasons for my basic principles are as follows.

Keeping the vegetables whole gives a smaller surface area to volume ratio and thus reduces the likelihood of the vegetables breaking down to form a soupy consistency.