/ck/ - Food & Cooking

>>20113316
This pretty much for a simple but delicious base.

For a more intense flavour add bay leaves, pepper corns, mushrooms, as well as thyme and rosemary if you like those (wouldn't combine these two with parsley though).

Avoid adding potato peels, the starch makes it harder to achieve a clear broth and dulls the flavours you want to perceive in the stock.

Add brown onion peels if you want a deep golden color.
Once the stock has come to a boil, reduce to (very) low heat and let it simmer gently, anywhere from 30 minutes (small batch for a quick soup) to 12h for a rich and deep stock.
Don't agitate your stock if you can avoid it.
Skim any scum rising to the top.
If your stock end up cloudy after all, drop a couple of egg whites into it while it's still hot and pass it through a fine mesh strainer (a chinois is the perfect tool for this). This technique is typically used in consommé, see pic related. Works even better in meat stocks.

>>19808805
>>19808829

>>19743567
unless you clarify it with beaten egg whites it's not consommé nigger it's just broth