2
votes
1answer
109 views

How hot does the water need to be when cooking stock?

What's the minimum water temperature for making stock? (from either meat and vegetables, if they're different)
22
votes
1answer
4k views

Why should a stock be simmered and not boiled?

Anthony Bourdain's Les Halles cookbook says that a stock should NEVER be boiled, why is this? Does the higher heat extract bitterness or something else undesirable? It seems a little strange because ...