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speaking of making stock...

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speaking of making stock...

miss kensington | Jan 6, 2005 04:27 PM

whence the "thou shalt never permit thy stock to boil!" prohibition?

I've heard that this makes your stock cloudy; is that right? (bonus question, for the food scientists: why would boiling have that effect when simmering does not?) And what's so bad about cloudy stock, anyway? Is the concern purely aesthetic, or does it affect the flavour?

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