Instructions
Cut
Chop the onion (20mm)
Cut
Chop the carrot (20mm)
Cut
Chop the celery (20mm)
Cut
Slice the mushrooms (5mm)
Cut
Crush the garlic
Sweat
Sweat onion, carrot, celery, mushrooms, and garlic, in stock pot, with olive oil, at 130C, 5min
Why this matters
What: Cook vegetables gently in fat over low-medium heat so they soften and release moisture without browning.
Why: Sweating breaks down cell walls to release water-soluble and fat-soluble flavour compounds. No browning means a cleaner, more neutral base for stocks and delicate sauces.
- Heat too high â browning happens, changing the flavour profile
- Forgetting to stir â hot spots cause uneven cooking
- Not enough fat â vegetables stick and scorch instead of gently softening
Simmer
SimmerCook just below boiling with tiny bubbles onion, carrot, celery, and mushrooms, in stock pot, with water, thyme, parsley, salt, and black pepper, 40min
Why this matters
What: Cook in liquid held just below boiling â small bubbles rise lazily to the surface.
Why: Gentle heat extracts gelatin from connective tissue, dissolves flavours from aromatics, and keeps the liquid clear. A rolling boil emulsifies fat and makes stocks cloudy.
- Letting it reach a full boil â clouds the liquid and toughens proteins
- Lid fully on â traps too much heat and causes boiling
- Not skimming foam â impurities get worked back into the liquid
Drain
Drain stock pot
Rest
Let restLet meat sit after cooking so juices redistribute for 5 min
Why It Works
- This recipe uses proven techniques for consistent results
Common Mistakes to Avoid
- Watch temperatures carefully
- Don't skip the resting step
Technical Details (CKL)
servings 8
ingredient "onion" 200g
ingredient "carrot" 150g
ingredient "celery" 100g
ingredient "mushrooms" 100g
ingredient "garlic" 15g
ingredient "thyme" 5g
ingredient "parsley" 10g
ingredient "olive oil" 20ml
ingredient "salt" 8g
ingredient "black pepper" 2g
ingredient "water" 2500ml
pot "stock pot" 8l
knife "chef's knife"
cut "onion" style chop size 20mm
cut "carrot" style chop size 20mm
cut "celery" style chop size 20mm
cut "mushrooms" style slice size 5mm
cut "garlic" style crush
# Sweat the aromatics to build a flavour base
sweat "onion" "carrot" "celery" "mushrooms" "garlic" in pot with "olive oil" at 130C for 5min
# Add water and herbs, simmer gently
simmer "onion" "carrot" "celery" "mushrooms" in pot with "water" "thyme" "parsley" "salt" "black pepper" for 40min
# Strain the stock
drain pot
rest 5minThis recipe is defined using CKL (Culinary Knowledge Language), a precise language for describing cooking procedures.