Soup Stocks
Ingredients
Directions
Prepare
Brown the meat in drippings if making brown stock.
Add cold water to fill the cooking utensil.
Cook the stock
Slowly heat and skim the stock before placing it in the fireless cooker.
Cook in the cooker for 10 to 12 hours.
Reheat and skim the stock before adding vegetables.
Bring to a boil again and cook in the cooker for 1 to 2 more hours.
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.
Explore the science
What each ingredient does
- Beef shin
- Provides the flavor, gelatin and body that give the stock its richness during long simmering.
- Cold water
- Extracts flavor and collagen from the meat gradually as it heats, producing a clearer stock.
The step that matters
Slowly heat and skim the stock before placing it in the fireless cooker. Heating gently and skimming off foam and fat as it rises keeps the stock clear and free of greasy, cloudy impurities before the long cook.
“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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