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Seafood stock QUESTION.

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Seafood stock QUESTION.

Porcini | | Jun 22, 2011 02:37 AM

Right now is the peak of shellfish season where I live and I've been using a spiced stock to boil crab, crawfish, and shrimp. Here's my question...For the last month or so, I've drained the stock, reduced it somewhat, strained it and saved it. THEN, rather than save it for a soup base, gumbo, etouffee, etc. I simply use it again on pretty much a weekly basis every time I get fresh seafood to boil. I've reused this stock for the last month probably five times now and each time I add new celery, onions, peppers, seasoning, wine, etc. then strain, reduce and save again. I know that pretty much any professional chef would probably think that this is insane. My main question is whether or not this is safe? I immediately freeze the stock after each boil. Next, am I adding to or diminishing the flavor of the stock? I've never known anyone to do this...Of course, I taste it and it seems fine...it's concentrated and has a deep flavor. Please advise!

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