{"id":98,"date":"2010-12-04T11:17:38","date_gmt":"2010-12-04T11:17:38","guid":{"rendered":"http:\/\/www.willspages.com\/wordpress\/?p=98"},"modified":"2011-01-18T22:50:42","modified_gmt":"2011-01-18T22:50:42","slug":"the-science-of-stock","status":"publish","type":"post","link":"https:\/\/www.willspages.com\/?p=98","title":{"rendered":"The Science of Stock"},"content":{"rendered":"<p><strong>Some Stock Basics.<\/strong><\/p>\n<p><strong>Mirepoix<\/strong> : Onion, Celery, Carrott (for fish use the\u00a0white part of leek instead of onion). Per litre of stock you could use 1 of each. Carrott can actually make a stock quite sweet so you can use less.<\/p>\n<p><strong>Bouquet Garni :<\/strong> Parsley, Thyme, Bay; fresh herbs are best, tie with some string and the will be easier to remove later.<\/p>\n<p>If you have no herbs and no vegetables then making stock just with bones still gives a really good meaty flavour still much more authentic than cubes.<\/p>\n<p><strong>Always use cold water and bring to the boil slowly:<\/strong> Bringing bones up to the boil slowly helps to turn the collagen in the bones into gellatin which will give your stock its body. Plunging bones into boiling water can solidify the collagen.<\/p>\n<p><strong>Dont stir the stock : <\/strong>This will stir up any inpurities and cause your stock to go cloudy. Not a problem for a lot of dishes but a major issue for some soups\/consommes etc so good a good habit to get into.<\/p>\n<p><strong>Add the vegetables and herbs after you have brough the bones and water to the boil:<\/strong> If you don&#8217;t do this then skimming all the impurites released\u00a0from the bones during heating will be a total nightmare.<\/p>\n<p><strong>Dont boil herbs for too long : <\/strong>Certain herbs can turn acrid when boiled for too long, it is usually enough to add the herbs just for the last hour of cooking time.<\/p>\n<p><strong>Chicken Stock types<\/strong>: Brown stock is with cooked bones, e.g. left over roasts or chicken wings, this has a really good rich flavour and color. <a href=\"http:\/\/www.willspages.com\/wordpress\/?p=277\">White stock <\/a>is made with uncooked bones, put straight into water, this is more subtle.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Some Stock Basics. Mirepoix : Onion, Celery, Carrott (for fish use the\u00a0white part of leek instead of onion). Per litre of stock you could use 1 of each. Carrott can actually make a stock quite sweet so you can use less. Bouquet Garni : Parsley, Thyme,&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[14],"tags":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3rs0Z-1A","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/posts\/98"}],"collection":[{"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.willspages.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=98"}],"version-history":[{"count":7,"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/posts\/98\/revisions"}],"predecessor-version":[{"id":433,"href":"https:\/\/www.willspages.com\/index.php?rest_route=\/wp\/v2\/posts\/98\/revisions\/433"}],"wp:attachment":[{"href":"https:\/\/www.willspages.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=98"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.willspages.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=98"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.willspages.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=98"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}