In cooking a beef stock and following all the golden rules (cold water to simmer blanching, cold water rinse and simmer) does the material/quality of the stock pot make a significant impact in the clarity of the resulting product?
Online, a 100qt stock pot ranges in prices online from $100 to $500+. What makes one stock pot superior to another? Are there advantages to aluminum over stainless steel?
I was told a rumor that certain stock pots result in a clearer beef stock. Is there any truth to this assertion?
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