I'm making veal stock that's later going to be reduced to a glace viande.
In the past, I was always close enough to observe the process and strain the stock when done. I also realize that an hour or two and even longer isn't an issue when making stock.
But today I will be away for most of the day and my stock pot will remain unattended on the lowest possible heat on the stove. I don't expect any problems from this procedure. But it prompted a question:
How long could a pot of bone stock be simmered?
Is there an upper threshold when unwanted substances are extracted from the bones? When the flavour profile does not get "better" but starts to deteriorate?
- I am not talking about cooking a day or two, I know that this is typically no problem. And yes, if necessary I could add water to counter evaporation. For this question, you may assume "no time limit".
- I am familiar with the concept of perpetual stew. But for a perpetual stew, parts of the stock are removed and new ingredients added. I'm asking explicitly about one unchanged stock: a pot of bones in water, optionally some spices and mirepoix.