Cooking techniques by Chef Koetke. It is essential to serious cooking. Walk into any restaurant that aspires to prepare fine cuisine and you will undoubtedly see a large pot of stock gently bubbling somewhere in the kitchen. As any architect knows, a strong foundation, while never really seen, is of greatest importance.
Stock is similarly crucial to fine cuisine.
It is rarely seen on its own but is one of the principle foundational building blocks of the culinary arts. If you start with a bad stock, it is impossible to make great food. The more perfectionistic the cuisine, the greater importance quality stocks will have. Basically, if you have ever made chicken soup from scratch, you have made a type of stock. Stock is a clear liquid, well flavored with bones, meat, vegetables, herbs, spices, and no salt.