[Modernist Cuisine] White Stock

[Anonymous Modernist 1706]

Hi everyone, I am making a white beef stock (2-296), and I am not sure when it describes blanching the bones in water (step 2 of the white stock variation) if this is the same water that the stock will be made from, or if the blanching water is drained following the blanching and fresh water added for the stock. Does anyone have any ideas? Cheers, Ben

[Anonymous Modernist 2882]

Without looking at the book, I am guessing that the blanching water is to be discarded. This would be similar to the Chinese method of making stock. When making stock, the Chinese blanch the bones first to purge all the blood and impurities that cloud the stock without necessarily imparting flavour.

[Anonymous Modernist 1706]

Thanks, that's what I thought. I'll let you know how it goes when I make it. Cheers!

[Anonymous Modernist 10]

He is correct; it's drained. We found that with regards to both red meat and poultry white stocks blanching bones beforehand in a separate container of water removes a tremendous amount of potential off flavors (flavors, that is, that you don't want). Try it as a side by side comparison. You should be able to taste a difference.

[Anonymous Modernist 288]

I have been making comparisons in my numerous cookbooks regarding vegetable stock. I have noticed that some Spanish books use chickpeas in the vegetable stock. Are they used to remove unwanted sediments and off flavours as well?