- Use the recipe as a guideline. Taste and adjust as you proceed
- Rely on your instincts
- Add fresh herbs at the last minute. Dried herbs can be added earlier
- Keep the heat low. Do not let the sauce burn
- If it does burn, DO NOT scrape the burnt part off the bottom, pour the soup carefully into another pot, then proceed. Taste to make sure it does not taste burnt.
- Don’t cook fish stocks for more than 15 minutes, or ammonia taste may result
- Continue to skim fat off, or they will dissolve and make your stock taste “dirty”
