I make a lot of chicken stock at home, and I often find it at a full boil by the time I get back to turn it down. I lived beside a chef once, and he told me just a few bubbles every few seconds, the barest simmer possible.
So I'm curious, what happens when I make a mistake and it reaches a full boil?
I'm also terribly lazy, so when I make stock I often leave it on the stove until the next day, then boil it again...
Then leave it till the next day, then boil it again... etc. So when I bring it back to a boil, it often boils away for a few minutes before I get back to it.. again..
Other than perhaps clouding up the stock a bit with fine particles of chicken, is it hurting the flavour?
Updated 2 years ago | 17
Updated 2 years ago | 22
Updated 1 year ago | 5
Updated 2 years ago | 24
Updated 5 months ago | 2