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

1015 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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Another vote for "Sauces" and his "Splendid Soups" is another great reference. Maybe I should do his chicken - tomatillo for tomorrow night with the leftover roast chicken.

Recently I was curious and used beef rib bones to make a long simmered stock. The beef was in about 190 F water for about 26 hours. Aromatics were added, steeped for about 4 more hours. It was definitely the most gelatinous, richest beef stock I've ever done.

Coat chicken with egg white and cornflour.
Cornstarch? I velvet chicken and pork, it is a good technique to know. I've had mixed results with beef.

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