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Not coffee, but I've wondered this about stock. Recipe authors claim that the vegetables/meat have no more flavor to give, but I don't know if they've actually
by hardwaregeek 4y ago
Not coffee, but I've wondered this about stock. Recipe authors claim that the vegetables/meat have no more flavor to give, but I don't know if they've actually tested this.
- PartiallyTyped 4y agoPerhaps caramelising them before the second attempt could work. I very much doubt that they do not have more flavour to give.
- wirrbel 4y agoImho if they had more flavour to give my grandmother would have increased the water-to-bone ratio in her personal recipe book. That being said the veggies are often fairly tasty. The hat is they won’t nurture a next gallon of broth but without further dilution they are great.
- OJFord 4y agoThey certainly do - blend the stock pot and you've got a soup that tastes different to the stock - but you might not extract much by further boiling if you were already patient with the stock.
- kibibyte 4y agoThere is actually a substantial amount of flavor left, but just like in coffee, it's very difficult to extract without increasing the surface area of the vegetables and meat you add in. And how can you increase the surface area? Exactly the way you'd expect to. James Hoffmann has a video on this topic https://www.youtube.com/watch?v=VV68NiRulEk https://www.youtube.com/watch?v=VV68NiRulEk
- hardwaregeek 4y agoYeah I blend my ingredients sometimes. It produces a very intense stock which is not always what I want, but it is quite good. Recently I tried blending and then browning the blended result. It worked decently well.