Guidelines for Stock Preparation

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Published 2021

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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