In my new blog post "Taking Stock of Making Stock" I get into the (meaty) difference between broth and stock, speed (fast versus slow), working every last bit of goodness out of food you might have been about to throw away, and how fast metal helps a slow-food technique.
At BCC we think a great vessel is one of the critical ingredients in great stock. Add a few other things and you have my go-to recipe for what the French call Fond de Cuisine (the "base of cuisine"), which is included at the end of the article.
Click here to read the full post on our blog, "The Genuine Article"
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Pre-orders for the new 5 Qt. Large Rondeau and 10 Qt. Large Casserole with 11" Flat Cover are now closed. If you'd like to be notified when more pieces are available, please add your name to the waiting list.