![]() ![]() When the liquid just starts to come to a simmer, turn it down so that only one or two bubbles at a time rise up to the surface. To avoid that, start with cold water and your bones (or veggies, if you’re going vegetarian) and put over high heat. Boiled stock will be cloudy, greasy and have a lower yield. Cooking low and slow gives you good conversion while preventing fat, minerals and other gunk from emulsifying into your stock. The hotter you cook the stock, the faster you convert collagen into gelatin. Here are three common errors people make when making stock, and how to fix them, so yours always comes out ready to rock.Ī rich, full-bodied broth comes from the conversion of connective tissue (mainly collagen) into gelatin through the application of heat in the presence of moisture. It’s also really easy, provided you do it right. Making your own gives you a more complex product than anything you can buy at the store, and it’s a great way to use leftovers or veggies growing limp in your fridge. Soups, stews, sauces and gravies, curries and stir fries, and risottos-all owe the foundations of their flavors to a well-prepared steaming pot of broth. A good stock is the bedrock of many a warming winter meal.
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