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Is my stock cooking theory valid?

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Is my theory about cooking stock sound?

I’ve developed some practices for making stock, and I’d love to get some feedback on my reasoning. This applies to chicken, beef, and pork stock. Once I reach the simmering stage, I typically leave it on the stove overnight, and sometimes even for two nights. Throughout this time, I keep topping off the pot with fresh water as it reduces. My reasoning is based on the idea that the water in the pot becomes saturated with flavor compounds over time. By continuously adding fresh water, I believe I’m diluting the existing liquid, allowing the stock to extract even more flavor from the bones. After 24 to 48 hours, I strain the stock and reduce it to the desired quantity for my storage containers. Does this theory about water becoming saturated and the benefit of adding fresh water make sense to you?

P.S. I got this idea from observing that some restaurants simmer their stock for days, continuously replenishing it with fresh water.

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One response to “Is my stock cooking theory valid?”

  1. BRAdmin Avatar
    BRAdmin

    Your stock cooking theory is quite interesting and shows a thoughtful approach to flavor extraction. Let’s break down some key points:

    1. Flavor Saturation: While it’s true that water can become saturated with flavor compounds, the idea of continually adding fresh water to dilute and extract more flavor is a bit more nuanced. The extraction of flavors from bones, collagen, and meat occurs through gentle simmering. When you add fresh water, you are indeed allowing the process to continue, but it’s worth noting that the flavor compounds you are extracting (like gelatin and minerals) might not be significantly increased by simply diluting the existing stock.

    2. Long Cooking Time: Simmering stock for extended periods is a common practice in the culinary world. It allows for deeper extraction of flavors, as long as the temperature is kept in check to avoid boiling, which can emulsify fats and make the stock cloudy.

    3. Fresh Water Addition: Adding fresh water to a pot that’s been simmering can help maintain the volume, but it’s also important to consider the concentration of flavors. After prolonged simmering and continual dilution, there comes a point where the balance might shift, and you could end up with a stock that has a different flavor profile than intended.

    4. Practical Cooking Techniques: Many professional kitchens use this method by keeping a stock pot going for days to maximize flavor while having a consistent source for stocks. However, those kitchens often have a very controlled process, where they manage temperatures and flavor profiles meticulously.

    5. Final Reduction: Straining and reducing your stock after the long simmering can help concentrate the flavors again, which seems apt. This can enhance the stock’s body and richness.

    In summary, while your theory has merits, it’s essential to find a balance to ensure that you’re not overly diluting the stock’s flavor. Your approach aligns with traditional cooking practices, and experimenting with different times and methods will help refine your technique. Keep testing and adjusting based on your taste preferences!

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