Soup Stock
Ingredients
Directions
Prepare
Cut the meat into pieces and place it in a pot with cold water.
Let it sit until the water begins to color.
Simmer
Bring to a boil and simmer until the meat is devoid of juice.
Finish
Remove any fat after cooling.
Use broken bones for added flavor.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Lean meat
- Releases savory flavor and juices into the water, forming the body of the stock.
- Broken bones
- Add flavor and body as collagen dissolves into the liquid during simmering.
The step that matters
Bring to a boil and simmer. Simmering gently rather than boiling hard keeps the stock clear. Vigorous boiling emulsifies fat and breaks proteins into fine particles that cloud the liquid.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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