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What defines a good stock?

Appears in
Dijo

By Lesego Semenya

Published 2018

  • About
  • A good stock has depth of flavour, a clear consistency and colour, tastes of the main ingredient and is not oily. I’ll explain below how to achieve this. First, let me list a few tips:
  • For meat stocks, try to use bones that have some meat still attached. This will enhance the depth of flavour in your stock.
  • For brown stocks, younger animals make better stocks as their bones tend to produce more gelatine.
  • If using frozen bones, thaw them beforehand.
  • Rinse bones thoroughly before using them.
  • Make sure the vegetables are all properly cleaned and free of sand and silt.
  • Cut your mirepoix (thickly diced vegetable mix made of carrots, or parsnips for a white stock, celery and onion) into evenly matched sizes.
  • Cut a hand-size piece of cloth and in it place a sprig of thyme, 5 short parsley stems, 1 bay leaf, sliced celery stalk and a teaspoon of cracked peppercorns. Tie the cloth into a small pouch with string. This is called a bouquet garni and will be used in every stock you make.
  • Use a tall thick-based pot to cook your stock in. It should be tall rather than wide.
  • Always have another smaller pot with a bit of water in alongside the main stockpot. This will be used for pouring the skimmed impurities into.
  • Have a ladle, a large sieve and large plastic container ready.

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