Soups, Sour with Stock
Ingredients
Directions
Prepare
Wipe the meat and cut it into small pieces to expose more surface area.
Break or saw the bones into small pieces.
Soak both meat and bones in cold soft water for 30 minutes.
Place the kettle on the back of the range for another 30 minutes.
Simmer
Slowly heat the water to boiling.
Cover the kettle tightly to prevent steam from escaping.
Do not add salt, as it can harden the meat.
Reduce heat to let it gently bubble for about 6 hours.
Strain and chill
Strain the stock and cool it quickly.
Remove the hardened fat the next day.
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
- Meat
- Provides flavor and gelatin-rich body as its proteins and connective tissue break down during simmering.
- Bones
- Release collagen and minerals during long simmering, adding body and gelatin to the stock.
- Cold soft water
- Acts as the cooking liquid that extracts flavor and gelatin from the meat and bones.
The step that matters
Keep the simmer gentle and do not add salt. A gentle bubble extracts flavor and gelatin without toughening the meat, while boiling hard can cloud the stock. Salt added early can harden the meat, as the record notes.
“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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