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SCS 2| Stocks Part 1


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In part one of our two part Culinary Stocks Series, we talk about how to make a veal stock using proper culinary technique.

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For our complete list of audio lectures you can view The Stella Culinary School Podcast Index. For a list of video techniques, please visit our How To Cook Video Index. You can also subscribe to the Stella Culinary School Podcast feed through traditional RSS or iTunes.

8 comments

July 7, 2011 - 10:12pm
#2
GreenBake
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Do “multipots,” pots that include pasta inserts & steamers offer any benefit to the stock-making process? It seems that lifting the pasta insert would save time & be safer than filtering through a conical strainer.. in batches. One strike against multipots is that they are usually not TriPly. Comments & personal opinions especially welcome.
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July 24, 2011 - 10:45am
#3
Jacob Burton
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I've never used a multipot for making stock before; they don't seem big enough in my opinion. It also might be a pain to hold the insert over the steaming pot as you let everything strain out. Give it a try and let me know if you like it better.
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August 3, 2011 - 11:51pm
#4
GreenBake
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When reducing a stock after it’s made, should the same stock-making temp be used or can/should the temperature be higher/lower? A few months ago, I took a case of stock in a box from Costco and reduced it. The 6 quarts reduced at the rate of 1 inch/hour (1 quart/hour) (moderate simmer).
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August 22, 2011 - 9:30pm
(Reply to #3) #5
GreenBake
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Worked well with a 9 quart multipot and a few pounds of chicken legs. Very easy to lift out.
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September 28, 2011 - 12:34am
#6
GreenBake
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Any suggestions for an onionless Mirexpoix-like mix? Quite a few people I know need to avoid onions and possibly related aromatics.
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September 28, 2011 - 1:06am
#7
Jacob Burton
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Mirepoix is just the standard version of aromatics placed in a stock. You can put almost any aromatic you want with the exception of leafy greens or a starchy root vegetable. Some ones to consider are lemon grass, ginger, galangal, tomatoes, mushrooms, bell peppers, etc. If they're just allergic to onions then I would consider other members of the Allium family such as garlic, leeks and shallots.
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December 17, 2011 - 8:33am
#8
wchatcher
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Chef,
I just found your web site, and let me say this is exactly what I have been missing.  I have been looking for a site that teaches some of the basics, as well as the science behind cooking.  I just finished your Stock's part 1 and have a question.  You talk about taking some of your left-over Veal Stock and further reducing it and freezing it.  What if you are not making it for a specific use, but want to make a batch to be used in the future?  Can you freeze it as is in larger chunks, or do you need to reduce it down to freeze it?  Also how long will the stock keep in the refrigerator?
Bill

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December 17, 2011 - 3:47pm
#9
Jacob Burton
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Yes, you can freeze your stock in large chunks. It will stay good for around three months in your freezer, but I would be surprised if you could make it that long without wanting to use it for something.

When ready to use, simply melt over a low flame in a heavy bottom stock or sauce pot until turns back into its liquid state. Once the stock is again liquid, turn the flame up to high, bring the stock to a boil, and use as necessary.

Glad you're enjoying the site!
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