![]() ![]() So how do you actually skim your stock?Īn important note is that clarity and cloudiness aren’t always indicative of flavor: a translucent broth isn’t necessarily less flavorful than an opaque one and vice versa. This allows for a more concentrated flavor without drawing more of those scummy substances from the bones, leaving you with a flavorful, pristinely clear stock to turn into a demi-glace. In French cooking, stocks are often reduced after the bones and aromatics are strained out, by cooking the liquid until evaporation has removed some of the water, leaving the flavor behind. It’s not a substitute for skimming, but blanching essentially “cleans” the bones, sacrificing a bit of flavor to wash out most of the impurities before simmering your stock. ![]() When an ultrarefined, translucent consommé is the end goal, some recipes suggest blanching the bones as a first step this involves bringing your stock to a boil for about 10 minutes (usually before adding vegetables and aromatics), then discarding the water, and starting again with fresh water. Cooking time and how rapid the boil is are the biggest variables. The way that you cook your stock ultimately has a much more pronounced effect on the end result than whether or not you skim it. In fact, additional fat is emulsified into tonkotsu broth before serving, which gives it its trademark pale color. ![]() Sometimes, the resulting clouded or “creamy” stock is exactly what you want-like when making a tonkotsu ramen, with stock that’s milky white from the high ratio of collagen and marrow in pork bones. This results in fats and impurities being pulled through the liquid and eventually emulsifying into it. But the design also encourages a vortex effect when liquids are brought to a rapid boil. A stockpot’s tall sides and narrow diameter, Mamane says, are designed to minimize evaporation when cooking stocks for a long period of time. ![]()
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