Stock in 1 hr and 30 mins?
Please weigh in on this chow debate between mateo and Gooseberry.
>>>>"""""Stock in 1 hr and 30 mins? All the gelatin has been extracted? WHAT?!?!?!
Next time you make stock, pick up a bone and try to crumble it -- bones have a lot more tissue to dissolve. If they don't crumble, you aren't finished. What does your stock look like in the fridge? Or at room temp? Shouldn't have the viscosity of water... hell, when I braise chicken I usually give it two hours!""""<<<<
mateo21 Oct 30, 2009
>>>>>"""""Mateo, perhaps I should rephrase it: enough gelatine's been extracted, enough to make the chilled stock stronger than jello in the fridge.
I also tend to use chicken wings, which have a greater surface area so I feel cook quickly (and tend to have a lot of gelatine, in my experience).
I've tasted stock cooked for 3 hours, and for 1h30 - I can't tell enough of a difference to justify the extra time, so I'd say that most of the flavour (to my taste buds, at least) gets extracted in the first 1h30.""""<<<<
Gooseberry Nov 05, 2009
>>>""""When I do stock it bare-simmers for 8 hours... I've never done a test through this period but I have done a 1-2 hr stock and the difference between that and 7-8 hours is substantial, in the opinion of my tastebuds!""""<<<<<<<
mateo21 Nov 05, 2009
Personally, the longer I've simmered my bones, the better the taste of the stock. I went on a stock-making bender to get some much needed practice in. I've done roasting vs. not roasting the bones (roasting won). I've done stovetop for a few hours vs all day (all day won). I've done stove top all day vs crockpot all night (crock pot won). However, those are just my tastes and opinons. Someone else might have gotten the same exact stock and chosen differently than I did.
On that note, my daughter actually prefers the more watery stock rather than a gelatinous stock, but that is because she says "chicken jell-o is just WRONG mom!" and I just laugh and secretly be happy I don't have to share with her :)
There's a lot more to stock making than extracting gelatin. If it was all about gelatin, why not just use gelatin? And why bother roasting bones? And why would so many classic recipes call for a browned mirepoix and a sachet d'epices?
I'd never make stock in under 3 hours. Even when I do it for just 3 hours, part of me feels like I've wasted good soup bones. More time isn't absolutely better, however. Many flavors break down over long cooking, essential oils from any herbs and vegetables evaporate with too much cooking, and mirepoix starts to give off unpleasant flavors after awhile.
Of course it's about more than extracting gelatin! Although this is what takes the longest in stock making. Just as you say that certain flavors break down over time, I usually add my mirepoix and spices in the last two hours of cooking -- so for the first 6 hours it's just water and bones (and clinging meat).
Personally I never brown bones for chicken stock (the stock I make about 90% of the time I'm making stock), because I'm not making a brown stock. Come to think of it, I have 5-6 chicken carcasses in the freezer awaiting their slow-simmered fate!