🔕 🔔
Loading…

My Basket ()

All questions

stock scum

Are you a blancher or a skimmer?

I just can't bring myself to risk loosing ANY flavor, so i just skim for about 30 minutes before adding any aromatics to my stock. I've heard that some people actually blanch chicken bones, drain and then re fill with new water. Is my flavor loss paranoia justified or not?

asked by Benny over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 1359 views
A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 5 years ago


I'm a roaster. Then it's everybody into the pool.

If you're concerned about flavor and you typically make a clear stock, compare the murky stuff from the bottom of the pot after you've carefully ladled off the clear stock Talk about your wasted flavor! Not once in school, not once, did anyone ever try that. It was all about hours of skimming leading to the "perfect" stock.

There are reasons for wanting a lighter stock and even a perfectly clear stock, in which case loss is inevitable. Some flavor is going to be lost, no matter what. But we're really talking about theoretical loss. So, yes, I'd just accept the fact and concentrate on the results you're looking for. But, no, I don't personally throw water (flavor) overboard.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

I'm pretty much in synch with ChefOno's answer as well as with Benny's original question. I skim stock of course but I never blanch and especially with meat stocks I do roast the bones ahead. After the stock is cooked I strain it through two chinoises with a lining of cheese cloth between. And to get really fancy, the next day after removing the fat cap I might float a raft of egg whites to clarify it even further.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.