Stock cooking times?
Posted by GhostsOnTv on Dec 13, 2010 · Member since Dec 2010 · 5 posts
I've just begun experimenting with making my own vegetable stock - after looking around for a bit online, I found a huge variety of suggestions for how long to let the stock simmer, ranging from 1 hour to over 6. My question is, what are the respective advantages/disadvantages of letting your stock simmer for a relatively short time versus several hours? Thanks!
Usually, the longer time, the stronger the flavor, but some things- herbs, mostly, can get bitter if simmered for so long, so add them later. You can also do it in the crockpot, and not waste so much energy...
Also it depends on whether you're going to leave the veggies in the stock. For veggie soup I usually just cook my veggies in water until tender enough to mash and go from there. For "recycled" stock I simmer peelings etc for a loong time to get all the flavour out of them and then strain out the solids because all the goodness is in the broth.
I average 2-3 hours for my veg stock.
I was taught in culinary school that fresh veg as little as 3, but an all day (8 hour) stock gets the most flavor and most desireable results.
Whenever I make it, I average 4-6 hours...I don't have the time to do it any longer, and it always tastes pretty good :)