All Questions
Tagged with stock temperature
4 questions
2
votes
0
answers
759
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Best temperature for reducing stock?
When I make (chicken) stock, after it's made and the fat skimmed off I reduce it 3-x and freeze the resulting highly concentrated stock in cubes. Obviously I would prefer the reduced stock to be as ...
- 141
0
votes
1
answer
226
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For a beef stock, why should I roast bones at 450?
Everything in a beef stock seems to be about going slow and taking time. When it comes to roasting the bones though, it seems that most people recommend roasting at a really high heat. My instinct ...
- 87
2
votes
1
answer
6k
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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)
33
votes
5
answers
66k
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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 ...
- 740