ok, I'm beginning to make my own stocks and I have a few questions. When they say skim the stock continuously, I know I'm supposed to skim the impurities. What about the vegetables and other particles that float to the top? What should and shouldn't be skimmed?

Second, Should the stock be stirred, or should it be left to simmer without any stirring?

Third, what is the best way to strain the stock? I'm using a small particle strainer that removes almost all the impurities. I've also seen reference to using a coffee filter, but it seems that it takes forover for the stock to strain through this and it gets clogged fairly easily.

Just looking for professional thoughts.

Thanks.

By Sam (Sam) on Wednesday, January 16, 2002 - 06:43 pm: Edit

impurities is what it is referring to, the scum ect, not the bones or veggies, do not stir the stock, I personally strain w/ a ladle thru a china cap, then strin thru chinois, lined w/ a damp coffee filter,clean linen napkin or damp chezcloth..or get a stock pot that has a spigot on it, makes it much easier to strain.....few other tricks...do not add the veg til at least 1/2 thru the cooking process, all you will do if you add in the beginning is cook out the mirepoix flavor, and if doing a brown stock, either beef or chix, brown your mirepoix in the same pan w/ the same fat as you browned your bones...always start w/ cold water or liquid...do not boil, lazy simmer, brown stock can take 8 hrs or more, bones, mirepoix-carmelized for a brown stock (50%onion, 25% each carrot & celery) and "pince" lightly browned tomato product such as paste, sachet d epice (peppercorns, bay leaves, thyme, garlic)-cook in the liquid during last hour....hope this helps..sam sears, cec

By Rbasting (Rbasting) on Thursday, January 17, 2002 - 03:20 pm: Edit

Wow, I guess I'm doing more things right than I thought.

Not knowing how a good stock should taste, I tried a beef/chicken broth using the bones from a Christmas prime rib. Did everything as you mentioned, except putting the mirepoix and sache d epice in right away (after carmelizing with the chix and beef bones). Oh, yeah...I didn't actually put in ANY tomato product until I created my Sauce Espagnole en route to a fabulous demi glace.

The demi glace was a premier start to a great sauce for the Chateaubriand we served on New Years Day.

Thanks for the insight on how to best strain the stock and sauce.

Guess I need to move on to Veal Stock so I can create some equally appealing white sauces.

I love learning new things!!!

Thanks again!!