Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/5/84; site magic.ARPA Path: utzoo!watmath!clyde!cbosgd!ihnp4!qantel!hplabs!pesnta!greipa!decwrl!magic!broder From: broder@magic.ARPA Newsgroups: net.cooks Subject: Re: How do you make stock? Message-ID: <176@magic.ARPA> Date: Fri, 8-Nov-85 14:40:59 EST Article-I.D.: magic.176 Posted: Fri Nov 8 14:40:59 1985 Date-Received: Mon, 11-Nov-85 06:15:43 EST References: <7303@ucla-cs.ARPA> <12892@rochester.UUCP> <1074@bbncc5.UUCP> Reply-To: broder@magic.UUCP (Andrei Broder) Organization: DEC Systems Research, Palo Alto Lines: 18 Summary: Do NOT add salt/strongly flavors to stock Do not add any salt or any strong flavors (ginger, garlic, etc.) to stock. Many times the stock is reduced - for instance in what's called multiple essence the stock might be reduced to 1/8 the original volume. If you have any salt or any strong flavors in the stock there is no hope to get the right taste balance. Strong flavors can always be added later. Best material for stock is veal breast. It costs about $1/pound. Ask your butcher to cut it in 2in wide strips. Cut the strips between the bones and brown them in the oven before using them for stock. (If anyone wants it I'll mail a complete recipe.) Another point: Stock must simmer for 4 hours at least. You might get a very flavorful liquid before this but it won't contain enough collagen and your sauces will never reduce to the proper consistency. - Andrei