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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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Ok, guys so after reading all your posts its clear that most of your stocks are 1hr+, so why do certain chefs (ex youtube, books) etc say that cooking sauce and stocks for a long time will ruin its freshness and lose its flavor? I must be confusing something.
Well, yeah I guess you're right, I'l find a long weekend and spend some time making stocks :D
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