The Importance of a Cold Start and Uncovered, Slow Heating After the blanching or browning, the meat solids are started in an uncovered pot of cold water, which the cook brings slowly to a gentle simmer and keeps there, regularly skimming off the fat and scum that accumulate at the surface The cold start and slow heating allow the soluble proteins to escape the solids and coagulate slowly, forming large aggregates that either rise to the surface and are easily skimmed off, or settle onto the sides and bottom A hot start produces many separate and tiny protein particles that remain suspended and cloud the stock; and a boil churns particles and fat droplets into a cloudy suspension and emulsion The pot is left uncovered for several reasons Because this allows water to evaporate and cool the surface, it makes it less likely that the stock will boil It also dehydrates the surface scum, which becomes more insoluble and easier to skim And it starts the process of concentration that will give the stock a more intense flavor Food Words: Stock, Broth The word stock as it’s applied in the kitchen reflects the professional cook’s approach to sauce making It derives from an old Germanic root meaning “tree trunk,” and has more than 60 related meanings revolving around the idea of basic materials, sources, and supplies It’s thus the culinary application of a very general term, and was first used in the 18th century Much more specific and ancient is broth, which goes back to 1000 CE and a Germanic root bru meaning “to prepare by boiling” and the material so prepared, both it and the boiling liquid Bouillon and brew are related terms Single and Double Stocks After the scum has mostly stopped forming, the vegetables, herbs, and wine are added and the cooking is ...starts the process of concentration that will give the stock a more intense flavor Food Words: Stock, Broth The word stock as it’s applied in the kitchen reflects the professional cook’s... trunk,” and has more than 60 related meanings revolving around the idea of basic materials, sources, and supplies It’s thus the culinary application of a very general term, and was first used in the 18th... Much more specific and ancient is broth, which goes back to 1000 CE and a Germanic root bru meaning “to prepare by boiling” and the material so prepared, both it and the boiling liquid Bouillon and brew