Julia Child recommends to never cover the kettle airtight or else the stock will
Does this make sense to anyone? Because I have a crockpot with a rubber seal to
keep in heat.
5 million Frenchmen can't be wrong!
A cook told me that professional cooks always leave stockpots uncovered or only partially covered.
Is this true? If so I'd like to know why.
Here's my guess FWIW:
An airtight seal with added heat can induce anaerobic fermentation, a chemical process that releases CO2, ammonia, and organic acids. Perhaps this chemical reaction produces the "sour" Julia Child is referring to?
thx for any help!