Update: I finally got why my chicken stock was always cloudy

Last month, I was making a big batch for the restaurant and just let it boil hard for hours like I always did. My new sous, who trained in Lyon, walked by and said, 'You know, a gentle simmer is the only friend a clear stock has.' I switched to the lowest bubble and the next pot was crystal clear. How many other simple things are we just doing the loud, fast way because no one ever said to slow down?

2 comments

2 Comments

dakota16013d ago

That line about the "loud, fast way" really hits home. I burned so many garlic cloves by having the heat too high before I learned to go low and slow. What's another cooking basic you think most people rush through and ruin? Is it searing meat, or maybe making a roux?

campbell.max13d ago

Oh man, @dakota160, people totally murder scrambled eggs by cooking them too fast and hot.