On the use of refractometers as a standard tool for stock density

This paper focuses on the use of refractometers in professional kitchens as a method for standardizing and communicating the concentration of broths. The objective is to provide a historical review of broth standardization, explain the advantages of using refractometers over traditional methods, and demonstrate the practical application of this technique in professional kitchens, specifically by using the example of Mugaritz restaurant. By adopting a standardized approach to the concentration measurement of broths, professional kitchens can streamline their processes, reduce costs, and ensure consistent quality in their sauces, ultimately enhancing the dining experience for their customers. The paper also explores the evolution of stock standardization from imprecise measurements to more accurate measurements through the use of weight and time, and now to refractometers.