In restaurant kitchens, stock is used everywhere. Stock is the backbone of soups and sauces. It is frequently used in poached and braised dishes. White stocks are light in color while brown stocks are dark in color. In today's class, we will focus on white stock.
White stock is the simplest stock to make.
Despite differences in ingredients, the stock making procedure is essentially the same for each white stock. The first step in stock making is to rinse the bones in cold water. Bring the water to a boil over moderate heat. Once the water has boiled, reduce heat immediately so that the stock is barely simmering. The longer a stock cooks, the larger the mirepoix is cut.