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Making Stock

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

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About

Stocks are cooked in a pentola, a tall pot with a narrow opening, to discourage evaporation. The stock is brought to a simmer (never allowed to boil) and skimmed well to remove fat and impurities. Only then are aromatics added to the pot: Foam, impurities, and grease are more difficult to remove from small pieces of vegetables and herbs.

The stock is simmered slowly, uncovered, allowing more fat and impurities to float to the surface of the stock to be removed. The stock should never be allowed to boil: The turbulence of the boiling liquid gives impurities a chance to be reincorporated into the stock. If this happens, the stock will become clouded.

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