Crashing the Stock

Dec 30th, 2010 | By | Category: cooking tips, daily tips
stock by adria richards, creative commons

Stock: After the Crash

To make great soup you need great stock, and to make a great stock, professional chefs say you have to crash it.

Crashing the stock is a step in the cooking process that involves discarding the water in which meaty bones (beef, poultry or veal) simmer, releasing impurities that rise to the water’s surface as scum. After crashing the stock, the pot containing the bones is refilled with cold water and brought back to heat.

This technique may seem wasteful to the home cook, but professional chefs swear by this process for creating a deliciously sublime end product.

You can skip this step at home, or instead of discarding the liquid, save it for another purpose.

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