Stocks Brühe

Question 1

Why must we use Cold Liquid when beginning a stock?

Answer 1

Start the stock in cold water. As it heats up, blood and other impurities will dissolve in the water and rise to the top.
For ultimate clarity, skim off the impurities as they rise to the surface.

To avoid a cloudy stock do not stir while it is cooking because the impurities will get trapped in the liquid.

Question 2

What is the typical ratio of liquid to flour thickeners for typical soups and sauces

Answer 2

For 1L of Liquid:

with roux (Butter/flour)
Light Sauce: 43 grams each
Medium Sauce: 57 grams each
Heavy Sauce: 85 grams each