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Message
re: Which Method Will Yield a Better Stock?
Posted on 6/15/18 at 1:56 pm to Stadium Rat
Posted on 6/15/18 at 1:56 pm to Stadium Rat
Use as much water as possible. You actually want to continue replacing the water while the bones/aromatics are in. Simmer until the bones are “well washed” I.e. released all their flavors. Then strain the liquid and reduce till nice and thick.
If you reduce with the bones still in they won’t get “well washed” and will pull out a lot of flavor when you eventually remove them.
If you reduce with the bones still in they won’t get “well washed” and will pull out a lot of flavor when you eventually remove them.
1
Posted on 6/15/18 at 2:32 pm to Cold Drink
How long does the process take for them to become "well washed"? Strain and then put back on stove to boil to render for like 4 hours?
Posted on 6/15/18 at 2:35 pm to Stadium Rat
Once the meat and bones are removed from a stock, then further boiling does only one thing: remove water.
It may be helpful to consider the problem this way:
If you dissolve one boullion cube in a gallon of water, then boil that gallon until it is reduced to one quart ... you will have exactly the same mixture as if you simply dissolved one bouillon cube in one quart of hot water instead.
It may be helpful to consider the problem this way:
If you dissolve one boullion cube in a gallon of water, then boil that gallon until it is reduced to one quart ... you will have exactly the same mixture as if you simply dissolved one bouillon cube in one quart of hot water instead.
Posted on 6/15/18 at 3:07 pm to No Disrespect But
A pressure cooker produces the best stock based on my experience with other methods.
Posted on 6/16/18 at 1:35 am to MountainTiger
quote:
The reason you strain before reducing is that you're losing less flavor in the straining process.
How so? Wouldn't whatever you're straining out before the reducing process contribute flavor during the reducing process if you didn't strain it out out first?
Posted on 6/16/18 at 7:44 am to Treacherous Cretin
quote:
How so?
Because the more dilute the stock when you strain it, the less "flavor" you lose in the stock that you don't recover.
Posted on 6/16/18 at 12:11 pm to hungryone
I have a pressure cooker. I'll try today making chicken stock using roasted chicken bones with my pressure cooker. Will post the results.
This post was edited on 6/16/18 at 12:13 pm
Posted on 6/16/18 at 9:07 pm to Stadium Rat
I do what this guy does once a year, and it comes out amazing. We give a quart of it to each part of our family at Thanksgiving.
LINK
LINK
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