Can You Cook Stock TOO long?
"Paul M. Cook" > wrote
>
> The French never stop cooking it, basically. In restaurants they will
> keep
> large pots going all they time. They'll toss in bones, vegetable waste,
> what have you and when it gets too low they'll add more water and keep it
> going. Where you can go wrong is getting the stock too hot. You will
> cause
> a lot of bitter and off flavors by "burning" the stock. A stock that has
> been reduced to the consistency of jelly is called a base, or a glace in
> the
> language of Escoffier.
>
Thank you.
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