6 - Meat is added to the stock before the vegetables and the "scum" that rises to the surface is skimmed off before further ingredients are added., 1 - Follow the correct procedure for colling and storing stock and make sure that any stock you use is flavorful and wholesome. , 3 - The stock ingredients are boiled starting with cold water., 2 - Follow the cooking time for stock, 5 - Salt is not usually added to a stock, as this causes it become too salty,since most stocks are preserved to make soup and sauces., 4 - Stocks are simmered gently, with small bubbles at the bottom but not breaking at the surface. If a stock is boiled , it will be cloudy.,

Guidelines for Preparing Stocks

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