Cheftionary

Creating a high-quality stock begins long before anything goes into the pot. Proper preparation, clean technique, and thoughtful ingredient selection determine whether your stock becomes thin and flat — or rich, full-bodied, and deeply flavorful. Start With Mise en Place Having the right equipment and ingredients organized before you begin is essential. Stock making is a slow, steady process, and once it starts simmering, you should not have to step away to find tools, additional aromatics, or extra water. Good mise en place ensures: Consistent flavor extraction Proper cooking times Clean, controlled simmering Fewer impurities ending up in the pot Choosing the Right Stockpot The pot you use plays a major role in the quality of your final stock. A proper stockpot should: Be taller than it is wide Have a small surface area to encourage convection Be large enough to hold all bones, vegetables, and waterLeave at least 3 inches of headspace at the top Why the shape matters: A tall, narrow p...