Nice, thanks for the context! I hadn't totally realized you're cooking food in it, removing the food, then re-using the broth! i guess you must have to strain

Nice, thanks for the context! I hadn't totally realized you're cooking food in it, removing the food, then re-using the broth! i guess you must have to strain it periodically. That is admittedly a really odd practice to me! It seems like it's origin might be at least in part just to not waste the stock? But people really believe it is important for flavor? (I am not suggesting it's not, how would I know?)