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Is there a peak saturation point when making stock?

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Is there a peak saturation point when making stock?

takadi | Apr 11, 2008 05:03 PM

I feel like simmering bones for hours makes the flavors muddy and "soggy" but I feel if I don't do so, not enough of the collagen and flavors will be extracted. However, I've been wondering if there's a point where the water stops absorbing all the flavors and collagen from the bones?

I could put more water just in case, but I'm also afraid of waterlogging the stock

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