On Stock

“The ideology of stock is important.  The idea is to remove (extract) through extended gentle heat the flavor and gelatin of the bones and meat while continually removing the impurities…released through the cooking process.”

– Thomas Keller, The French Laundry Cookbook, p 220

“The wonderful flavor of good French food is the result, more often than not, of the stock used for its cooking, its flavoring, or its sauces.’

– Julia Child, Mastering The Art Of French Cooking, 1st ed, 1961, p. 106

“One would expect a pressure cooker to be the ideal stock-making instrument; but our experiments have proven otherwise…To reach its optimum flavor, it (the stock) must be simmered quietly in an open pot  an hour or two more (beyond the 45 minutes of cooking under 15 pounds of pressure).”

– Julia Child, Mastering The Art Of French Cooking, 1st ed, 1961, p. 107

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