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Home Cooking 8

Who Makes Double Stock?

kaleokahu | Jan 10, 2012 08:10 AM

Perhaps this is a silly question, but considering (a) the time and trouble required to make stock and reduce it; and (b) the affordability of decent prepared stocks, why not omit water from the equation and *use* stock to *make* stock?

I have read several places that this (and multiple iterations of this) was the common way in classical French cooking until the time of Escoffier--repeatedly moistening innumerable batches of meat to extract huge amounts of flavor. Obviously this is a waste of meat and an expensive one at that. But why not jumpstart the process by using storebought stock and then making your own double stock from it?


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