Stock is one of the most common auxiliary ingredients in cooking. Whenever a recipe calls for water, substituting it with stock will surely make the dish more delicious and savory. Here are 6 steps to cook a delicious stock.
1. All meat ingredients must be placed in cold water. Through slow heating, the fat, amino acids, and savory substances in the meat can fully seep into the soup, making the stock more delicious, pure, and fragrant. Conversely, if the meat is added after the water has boiled, it will hinder the release of savory substances from the meat, reducing the richness and depth of the stock.
2. It is best to add enough water from the beginning before simmering. If you miscalculate and the water is severely insufficient, you must add boiling water when replenishing. This ensures the temperature of the added water is consistent with the soup in the pot, so as not to greatly affect the quality of the final stock.
3. Do not discard the remaining ingredients after simmering. Because the stock's concentration is nearly saturated, the nutrients and savory substances in the ingredients have not been completely released. By adding some more water and continuing to simmer, you can make another excellent batch of "second stock."
4. When simmering stock, do not add strong-flavored seasonings such as scallions, ginger, garlic, star anise, or Shaoxing wine. Although these seasonings are experts at removing gamey odors, their own aromas are too strong. They will remove the gamey smell while also completely overwhelming the natural savory flavor of the stock.
5. When using the stock, be sure to wash the ladle thoroughly. It must not be greasy, otherwise the stock will become contaminated and spoil quickly.
6. Stock is suitable for cooking high-quality ingredients that do not have a strong flavor of their own, such as shark's fin and abalone. They allow the savory flavor to spread imperceptibly, which is a secret of master chefs.