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Stock/Sauce - Cooking Time ... mixed opinions?

1012 Views 22 Replies 11 Participants Last post by  teamfat
Hi Guys,

Ok so basically I have been going through some books lately and I quite confused on this topic. Basically its about stocks and sauces, some chefs recommend that you cook them for a short period of time to not "lose" and of the freshness then I find recipes where sauce/stocks are cooked for hours. 

What is your opinion?
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For home use I love a pressure cooker.  I usually use the canning rack and cook the stock in mason jars.  This helps when you have small amounts of scrap/bone materials to work with.  You can make batches of stock on a small scale, several different types at a time.  Its a good solution when purchasing bones isn't an option.  
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