Classic stock recipes suggests up to a few hours cooking time depending on what type it is.
What are your opinions of my method ?
Vegetable stock : Bring to boil ( to soften the veg ), blend , bring back to boil and put through a fine strainer. Approx 20 minutes total.
Meat stocks : Same as above but using boneless meat trimmings. And reboiling for 20 minutes.
Question ? Do we extract the maximum flavor when we follow classic recipes? Surely we don't get all the flavour from the vegetables if they are roughly chopped mirepoix ?
I do not see where the flavor comes from a piece of bone , unless there is some meat left on.