Ahhh, the beautiful simplicities of stock. There’s nothing more calming, more centering, then walking into my kitchen in the wee morning hours, smelling that rich broth, and getting lost in its gaze. I lean my head over the stock, smile and say good morning, and then I start to lovingly skim.
That nice little fat layer that built up overnight while the world was asleep; that’s my therapy.
For those first brief moments in the morning, when I have a hectic day ahead that’s sure to be in constant battle with Murphy’s Law, I clear my mind I and start to skim.
It’s amazing how you can be exposed to some of the best food in the world, and still the simple things are what truely give you joy, what truley keep you grounded. To me, there is nothing more beautiful, more sexy, and more gratifying then bringing a gorgeous stock into the world.
More Resources
- FCS Episode 2| Stocks
- Test Your Knowledge On Culinary Stocks: Take The Stocks Quiz
{ 1 comment… read it below or add one }
Just stumbled on your site/podcast and like it. In your Stock podcast you mention skimming every 30 minutes. However, I see that you will cook a stock over night (as referenced above) and skim the next morning – which is very convenient. However, am I mis-reading your statement above (essentially skimming once in the am) or the podcast (continually skimming). Hope this question makes sense and thanks!