Building blocks for stocks
There are four basic stocks:
Use these as a starting point for all your stocks, adding vegetables, herbs and spices according to the season or a particular recipe you intend to use the stock in.
The best-quality stock is beautifully clear. This is achieved by clarifying the liquid after cooking. There are two methods for clarifying stock: the first will yield fairly clear results; the second method, very clear.
Straining Line a fine sieve with muslin (cheesecloth) and pour the stock through; this will remove any small solids floating in the stock.
Eggwhite method Separate 2 eggs and whisk together the whites. Crush the eggshells and add to the stock with the eggwhites. Leaving the lid off, slowly bring to a simmer. When the eggwhites begin to set, remove the stock from the heat. Pour the stock through a sieve or colander lined with muslin (cheesecloth) into a large bowl; any floating solids or particles will be trapped in the cooked eggwhites. Discard the whites and shells.