4 ms·

I've always thought of it more as a way to conserve the calories that food represent, rather than a delicious dish in its own right

GenerocUsername 4y ago
Agreed. It's not some ultimate dish, nor was beer some delicious delicacy. These were techniques by our not so distant ancestors to survive in far less connected, far less hospitable times and conditions.
bobthepanda 4y ago
It can preserve flavor, but it becomes concentrated as the water evaporates away, so i wouldn’t say you should ever grab a bowl of just that. Master stocks are used as a base in Chinese cooking the same way a lot of recipes already start from a stock; but it is rarer and rarer for home cooks to make stock from scratch and not just use a box from the store in the US. I have a lot of friends that categorically do not cook meat with bones in it. The Chinese one is also different from hunters’ stew in that it is a specific soup used as a base for future versions of said specific soup
- prpl 4y ago
  Aromatics also tend to escape as well, not just water. There’s some good tests out there with venting vs non-venting pressure cookers for making stock
- linsomniac 4y ago
  >It's rarer and rarer for home cooks to make stock from scratch Pity, it's really easy and super delicious. This past weekend my family was sick so I went to the store and got one of the deli roasted chickens (was in a hurry), pulled off most of the meat, and put it in a stock pot with celery, onions, carrots and some seasonings (S&P, fines herbs, star anise, bay leaves), and filled with water. Simmer for 3 hours, strain. Amazingly delicious, pretty easy, and the chicken and dumplings I made with it turned out fantastic. Pretty much any time there's a bone or carcass I'll use it to make something. Had a work lunch last week and I took the ham bone to make ham and beans. LPT: Cook with bones.
- Tagbert 4y ago
  "...concentrated as the water evaporates away" on a long running stock, you would regularly add water to keep it from drying out.

GenerocUsername 4y ago

Agreed. It's not some ultimate dish, nor was beer some delicious delicacy. These were techniques by our not so distant ancestors to survive in far less connected, far less hospitable times and conditions.

bobthepanda 4y ago

It can preserve flavor, but it becomes concentrated as the water evaporates away, so i wouldn’t say you should ever grab a bowl of just that. Master stocks are used as a base in Chinese cooking the same way a lot of recipes already start from a stock; but it is rarer and rarer for home cooks to make stock from scratch and not just use a box from the store in the US. I have a lot of friends that categorically do not cook meat with bones in it. The Chinese one is also different from hunters’ stew in that it is a specific soup used as a base for future versions of said specific soup

prpl 4y ago
Aromatics also tend to escape as well, not just water. There’s some good tests out there with venting vs non-venting pressure cookers for making stock
linsomniac 4y ago
>It's rarer and rarer for home cooks to make stock from scratch Pity, it's really easy and super delicious. This past weekend my family was sick so I went to the store and got one of the deli roasted chickens (was in a hurry), pulled off most of the meat, and put it in a stock pot with celery, onions, carrots and some seasonings (S&P, fines herbs, star anise, bay leaves), and filled with water. Simmer for 3 hours, strain. Amazingly delicious, pretty easy, and the chicken and dumplings I made with it turned out fantastic. Pretty much any time there's a bone or carcass I'll use it to make something. Had a work lunch last week and I took the ham bone to make ham and beans. LPT: Cook with bones.
Tagbert 4y ago
"...concentrated as the water evaporates away" on a long running stock, you would regularly add water to keep it from drying out.