What method of cooking is used to make stock?

The method of cooking used to make stock involves simmering ingredients in water over low heat. This gentle cooking process allows flavors to develop slowly without breaking down the ingredients too quickly. By simmering, the ingredients release their essence into the water, creating a rich and complex flavor profile that is essential for a good stock.

Simmering also helps to extract gelatin from bones, which adds body and texture to the stock, contributing to its mouthfeel. Maintaining a low temperature ensures that the stock does not become cloudy and allows for the gentle extraction of flavors from vegetables, herbs, and other components.

In contrast to other cooking methods like boiling, which can lead to a harsher extraction of flavors and cloudiness, simmering provides a controlled environment for the stock to develop its intended flavor and aroma. Techniques like searing and braising involve high heat and are not suitable for stock making, as they focus on cooking proteins or vegetables in a way that caramelizes and develops surface flavors, rather than extracting essence into a liquid base.