I thought standard for stocks was 6 hours for poultry, 8 for beef, and overnight if that's the only way you have time
Stock/Sauce - Cooking Time ... mixed opinions?
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?
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?
1 - 3 of 23 Posts
Try calling the meat department at your grocery store and asking if they can save you some, they must be getting some.
I was thinking you could call ahead about the bones; that way it's a 'product' not a 'discard'. But fair warning is fair warning?
1 - 3 of 23 Posts
- This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Chef Forum
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!
Full Forum Listing
Explore Our Forums
Recommended Communities
