lets talk about stock.

stock.  it is the foundation of some amazing flavors which you have tasted over the years in restaurants and is something that has taken hundreds of years to develop.  is stock evolutionary or religion? I think it is a little of both.  the religious aspects of stock making present themselves in the feeling of making a great stock over a few days.  the evolution is the process of how we make stock today as opposed to, say, when antonine careme made a stock.  the older French cuisines relied heavily on the roux to thicken a sauce.  so the majority flavor of these sauces, served at these elaborate dinner, was derived from stock.  continuing through to today, and we see there are several ways to thicken sauces and add flavors to the plate without the use of roux, but the principle of making stock brilliant has not changed.  for all of the definitive people about words out there, I may use the word stock interchangeable with a tea of sorts with some products.  not, for instance, a meat or poultry tea, but vegetables are not held to the same cooking temperatures or time lengths in order to mazimize the flavor from them.  a vegetable "stock" for me, includes the freshness of the intended ingredient.  why else cook something, if not to represent it in its purest form?  the vegetable, no matter how minute on a scale, has lost its life.  cook it well.  celery should taste like celery, and onions, well, like onions.  it is not the duty of a chef to show off his/her talents, rather, step aside and allow the nature of an ingredients shine.  its. just. that. simple.

what are the key components to stock making?  there are a few speaking/cooking points that are simple but absolutely necessary for the best possible outcome.  the main protein must be browned to golden color (or dore) before adding it to the water.{for a brown stock; for a white stock, the protein should be thoroughly rinsed, and dried} the water must be gold. brought up to boil, turned to slow simmer, degrassier, depouillage, remove the solids after they have given all they can. discard. reduce to desired consistency. to make great stocks, it isn't about the ratio or the recipe, its about the execution of the idea.  the correct heat, the correct skim, the correct seasonings are the three things that will take a stock from ordinary to amazing.

when I was cooking at a restaurant up, over, beyond the mason Dixon line, the chef explained to me that a spoonful of veal glace at this particular restaurant costs around two dollars per spoonful.  and that is not even counting the chef's personal pride in the sauce, which might be worth more than money, and at times, maybe not.

so.  if you learn how to make stock, it can take you into whole new worlds of food abilities.

tangible skills are the new trend, that have been around for, ever.

keep cookin'