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Guidelines for Stock Preparation

Appears in
The Fundamental Techniques of Classic Cuisine
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
  • Use the highest quality ingredients.
  • Trim excess fat from meat and bones.
  • Always blanch beef and veal bones when making white stocks to remove albumins and eliminate strong flavors from the finished stock. This process is optional when making white chicken stock.
  • Never blanch fish bones when making a fumet; wash them only. Blanching will remove the gelatinous material that imparts rich flavor.
  • To better extract flavor and to preserve clarity, begin the cooking process with cold water.

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