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Which Method Will Give a Richer Stock?
Posted on 1/30/18 at 11:22 am
Posted on 1/30/18 at 11:22 am
Method A - Cover meat and bones with as little water as possible and simmer. Strain.
Method B - Use a lot of water to start, strain, and then reduce liquid to a volume equal to the liquid in Method A.
All other things being equal.
Method B - Use a lot of water to start, strain, and then reduce liquid to a volume equal to the liquid in Method A.
All other things being equal.
12
Posted on 1/30/18 at 11:37 am to Stadium Rat
why consider B when you can achieve the same with A quicker
Posted on 1/30/18 at 11:39 am to Stadium Rat
B sounds like a waste of water. I was always told to just cover everything with water and simmer.
Posted on 1/30/18 at 11:40 am to Stadium Rat
Are you covering said pot in method A? Seems like you would have to add water to keep up with evaporation. I've always done B but I'M no professional.
Posted on 1/30/18 at 11:52 am to Stadium Rat
How about C? Put bony stuff (and appropriate seasonings, like an onion stuck w a clove, celery rib, etc) into a pressure cooker with amount of water equal to the amount of stock you want. Cook at high pressure for 45 minutes for chicken (1 hr for beef or pork).
It will be the best stock you ever made.
It will be the best stock you ever made.
Posted on 1/30/18 at 12:00 pm to Stadium Rat
its b, reducing the liquid intensifies flavor
Posted on 1/30/18 at 12:06 pm to hungryone
quote:
into a pressure cooker with amount of water equal to the amount of stock you want.
This is what I switched to once I got an Instant Pot. I can't really tell which may be better. I know the PC method is certainly faster and makes a mean stock.
Posted on 1/30/18 at 12:09 pm to Caplewood
Really? Even when the end result is the same volume of liquid?
May need to change how I make stock.
May need to change how I make stock.
This post was edited on 1/30/18 at 12:10 pm
Posted on 1/30/18 at 12:27 pm to Stadium Rat
I do both. I guess just depending on the time I have but I believe Method B is the way to go for a richer stock.
Posted on 1/30/18 at 1:36 pm to TH03
Yep
Posted on 1/30/18 at 1:53 pm to Caplewood
I suspect Method B would be a bit better. I think using more water means more stuff from the bones and meat goes into the water. Osmosis, ya know.
I may have to do an experiment.
I may have to do an experiment.
Posted on 1/30/18 at 2:00 pm to Stadium Rat
The factors involved are the amount of water and the amount of meat flavoring. The latter is determined by the amount of time spent extracting flavor from the meat and bones.
If the extraction time is the same, and the ratio of water to flavoring is the same, then the stocks will be identical using either method.
However, in real-world practice, I would expect cooks using method B to spend more time simmering the meat and bones, thus extracting more flavor, and yielding a richer stock.
If the extraction time is the same, and the ratio of water to flavoring is the same, then the stocks will be identical using either method.
However, in real-world practice, I would expect cooks using method B to spend more time simmering the meat and bones, thus extracting more flavor, and yielding a richer stock.
Posted on 1/30/18 at 2:13 pm to Stadium Rat
quote:Bitcoin FTW
Which Method Will Give a Richer Stock?
Posted on 1/30/18 at 2:15 pm to Stadium Rat
Method B in my experience.
Posted on 1/30/18 at 2:22 pm to Stadium Rat
There is only so much you can get out of the bones and veg. Once you strain and begin to reduce the liquid you get a stronger more rich stock because the water is being evaporated and you’re left with concentrated flavor
Posted on 1/30/18 at 2:29 pm to Caplewood
Which is why the superior extraction under pressure makes the best stock in the least time. Pressure squeezes out all da flava, in less time than a simmered stock taking 4X longer. Stock alone justifies the purchase price of a PC.
Posted on 1/30/18 at 3:31 pm to Caplewood
quote:
There is only so much you can get out of the bones and veg. Once you strain and begin to reduce the liquid you get a stronger more rich stock because the water is being evaporated and you’re left with concentrated flavor
If you get the same amount out of the bones and the veg, even though the water didn't reduce, you'll still have the same concentration. It's science.
Posted on 1/30/18 at 3:45 pm to hungryone
quote:
Stock alone justifies the purchase price of a PC.
Agreed. I spend a lot less time on stocks these days. Well worth the price.
Posted on 1/30/18 at 3:54 pm to Stadium Rat
Neither, because you are making a broth, not a stock.
Posted on 1/30/18 at 4:02 pm to KosmoCramer
quote:I guess to ask my question another way:
If you get the same amount out of the bones and the veg, even though the water didn't reduce, you'll still have the same concentration. It's science.
Do you get more flavor out with more water or does the amount of water not matter to how much flavor leeches out.
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