I made a veggie stock last night. After following the advice of many, I simmered 45-60 min. However, this produced a very,very bland stock.
Well, after about 3 hours of simmering the stock came out to a good color and a pretty decent taste. I strained, seasoned with salt and simmered it down. It came out pretty good. However, I think it could be better. Any tips?
On to beef stock. I've read some simmer the stock 8 hours. I've heard a chef simmering as long as 48 hours! He claims that the true flavor of the bones comes out if you simmer for 48.
Anyone ever try that?