I knew of all days, today would be my hardest to stay positive and keep my resolution. I should be happy, it’s my little sister’s birthday and I started the third book in my Calendario Sister Trilogy that I can’t wait for you all to read. But today I’m sad, so I’m going to talk about making stocks and soups. I spend part of my culinary career as a saucier so I know what I’m talking about.
When we chefs make stocks and soups, we allow them to boil so the impurities float to the top. We call that scum. It’s true, scum always floats to the top. Once we lower the heat to a simmer, we as trained chefs never stir the pot. We allow time for all the impurities to rise, making it easy for all to see the scum clearly. That’s when the chef can skim the scum right off the top, leaving a giant pot of cohesive, delicious goodness inside. Just wanted you to know that today in case you were afraid of all the ingredients you need to make soup not tasting good together. And, I always recommend you use a giant melting pot when making soups and stocks. Everything will be fine.