Please weigh in on this chow debate between mateo and Gooseberry.
>>>>"""""Stock in 1 hr and 30 mins? All the gelatin has been extracted? WHAT?!?!?!
Next time you make stock, pick up a bone and try to crumble it -- bones have a lot more tissue to dissolve. If they don't crumble, you aren't finished. What does your stock look like in the fridge? Or at room temp? Shouldn't have the viscosity of water... hell, when I braise chicken I usually give it two hours!""""<<<<
mateo21 Oct 30, 2009
>>>>>"""""Mateo, perhaps I should rephrase it: enough gelatine's been extracted, enough to make the chilled stock stronger than jello in the fridge.
I also tend to use chicken wings, which have a greater surface area so I feel cook quickly (and tend to have a lot of gelatine, in my experience).
I've tasted stock cooked for 3 hours, and for 1h30 - I can't tell enough of a difference to justify the extra time, so I'd say that most of the flavour (to my taste buds, at least) gets extracted in the first 1h30.""""<<<<
Gooseberry Nov 05, 2009
>>>""""When I do stock it bare-simmers for 8 hours... I've never done a test through this period but I have done a 1-2 hr stock and the difference between that and 7-8 hours is substantial, in the opinion of my tastebuds!""""<<<<<<<
mateo21 Nov 05, 2009