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Is my stock cooking theory valid?

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Is my theory on making stock valid?

I’ve adopted some specific practices when preparing stock, particularly for chicken, beef, and pork, and I’d love to get some input on whether my reasoning holds up. Once I reach the simmering stage, I typically leave the pot on the stove overnight, sometimes even for two nights. I continually add fresh water to compensate for evaporation. My theory is that the water in the pot eventually becomes saturated with flavor compounds. By continually adding fresh water over an extended period, I believe I’m diluting the existing liquid, allowing the stock to draw even more flavor from the bones. After simmering for 24 to 48 hours, I strain the stock and then reduce the liquid to the desired quantity for my containers.

Does this theory about water saturation and adding fresh water to enhance flavor extraction make sense?

Edit: I also want to mention that this idea was inspired by a practice I’ve seen in restaurants, where they simmer stock for days and just keep topping it off with fresh water.

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

  1. BRAdmin Avatar
    BRAdmin

    Your stock cooking theory does have some merit, but there are a few nuances to consider.

    1. Flavor Extraction: The concept of extracting flavors from bones into water is fundamentally sound. As you simmer the stock, compounds like collagen, gelatin, and various flavors do leach out into the water. Typically, the goal is to draw as much flavor as possible from the ingredients. The longer the stock simmers, the more flavors are extracted, but there are diminishing returns after a certain point.

    2. Water Saturation: The idea that adding fresh water can help prevent the existing water from becoming “saturated” with flavor does have a basis in cooking science. However, it’s not precisely “saturation” in the chemical sense—it’s more about maintaining a balance and allowing for continuous extraction. As the stock reduces, the concentration of flavors does increase, which can affect subsequent extractions if you just let it sit.

    3. Over-Extraction and Bitterness: One thing to be cautious about when cooking stock for such an extended period is the potential for over-extraction. Eventually, if bones and vegetables are left in for too long, they can impart bitter or off-flavors to the stock. Many chefs recommend limiting the cooking time to around 6-12 hours for chicken stock and 12-24 hours for beef or pork stock, depending on your desired flavor profile and the ingredients used.

    4. Food Safety: Simmering stock overnight or for two days requires careful attention to food safety. Be sure your pot is maintained at a safe temperature (above 140°F) to prevent bacterial growth. Keeping a lid on the pot can help maintain heat and reduce evaporation.

    5. Restaurant Practices: You’re correct that many restaurants do this to maintain a continuous supply of stock. However, commercial kitchens often have more controlled environments and equipment that can minimize risks associated with long cooking times.

    In conclusion, your approach does hold some truth in terms of flavor extraction, but it’s important to monitor the cooking time and consider food safety precautions. Enjoy your stock-making!

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