Escoffier's Thoughts on Stocks

                I was so lucky to receive many cookbooks over the Holidays this year.  And, since my wonderful Husband knows me so well – he went the classic French route.  Julia Child’s Mastering the Art of French Cooking and the American translation of Escoffier’s Le Guide Culinaire.

                I love cookbooks and I read them like novels.  Shortly into Escoffier’s I needed either to get a highlighter or start taking notes.  Rather than ruin a classic, I decided to jot down quotes and share them with you.  The seriousness with which he talks about food is awesome.

The first page starts where all good recipes start – stocks.

“Indeed stock is everything in cooking, at least in French cooking.  Without it, nothing can be done.  If one’s stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is hopeless to expect anything approaching a satisfactory result.” (page 1)

It seems many people are afraid to tackle a stock at home.  But I am wondering why?  It is easier than soup.

 

What is stock?

                Stock is just a flavorful liquid.  The  basic principle to slowly cook things with flavor in something that doesn’t - water.  Osmosis occurs and the flavor from the bones, veggies, etc. goes into the water.

How to make a stock?

                Fill your pot with bones and veggies.  Classic vegetables include onions, carrots, celery, leeks.  Leave in big chunks so they simply don’t dissolve.  Cover with water, bring to a boil and then barely simmer until your water is now a tasty stock.  Strain away the liquid

Tips:

•           To get more flavor, brown bones and veggies.  This usually needs to be done in batches.  This will also result in a darker stock.
•           Do not – I repeat – Do NOT salt your stock.  Many recipes require you to reduce a stock and the salt will not go away, it will simply concentrate.
•           Keep a bowl in the fridge for trimmings off vegetables and then you are all ready to go on the weekend.
•           Busy?  Use a crockpot.  You won’t get a brown stock, but you don’t have to use your stove all day. Just throw everything in, cover with water and put on low.
•           Freeze in small containers and ice cube trays so you only have to defrost what you need.

Give it a try.  Make a batch and freeze some.  Use it to add deliciousness to rice, soups, sauces, etc.