Editing Culinary/Cooking/Stocks (section)

=== Stock-Making Techniques ===

Crafting a perfect stock requires a combination of technique and patience. Here are the basic steps for making a stock:

'''Ingredients:''' Gather the bones (or vegetables for vegetable stock), aromatic vegetables like onions, carrots, and celery, and any desired herbs and spices.

'''Roasting (for brown stocks):''' If making a brown stock (such as beef or veal), roast the bones and vegetables in the oven until they achieve a deep, caramelised colour. This step adds complexity to the final stock.

'''Simmering:''' Place the ingredients in a large stockpot, cover with cold water, and slowly bring to a simmer. Skim any impurities that rise to the surface.

'''Flavour Development:''' Allow the stock to simmer gently, extracting flavours and reducing the liquid. This process can take hours, with occasional skimming and adjustments to maintain the liquid level.

'''Straining:''' Once the stock has developed a rich flavour, strain it through a fine mesh strainer or cheesecloth to remove solids.

'''Cooling and Storage:''' Cool the stock quickly to avoid bacterial growth, and then refrigerate or freeze it for future use.