Stocks - Let Them Go, or Keep them Short?

Question

Pros, I want your answers. As we all have been told, and read, you have to let your stock go for hours, even overnight if possible. Let it develop those gelatinous qualities that it does, and all those fine flavors. But, as of late, I've also been hearing that letting them go so long can ruin the finer flavors of a stock. the more subtle flavors, and leave you with a more bitter, harsher tasting stock. So, tell me, what do you all think?

Answer 1

In my experience, bitter and harsh only arises when they get too low and things start to burn. It seems that over time, individual flavors meld into heavier, base flavors that you expect from stock. So, developing the stock over more time will give it a thicker base feel/flavor at the sacrifice of individual flavor highlights. You can bring back some of that freshness by adding fresh ingredients close to the end of the process, but there is a point of diminishing returns.

In general, I think there is such a thing as too concentrated. Unfortunately, it's a very subjective call that you can only make by taste. Try to maximize the amount of time put in, while at the same time optimizing your flavor profiles.

Answer 2

Stocks, 101:

Large bone stocks (think beef stock here) take about 6 hours to fully release the collagen that is locked in the bones, for a true stock that when chilled has the consistency of thick Jello......that is what you're looking for, the more gelatinous the stock, the more flavor you'll end up with. You won't get any bitterness, if you watch your time and heat level.......the ultimate stock, of course is demiglace, which is sooooooooooooooo concentrated that you only need a couple tablespoons, say for a finishing sauce for like a fillet Mignon.......

Smaller bone stocks, (think poultry and fish) will take about half the time of large bone stocks, due to the smaller surface area that needs to be heated in order to get the collagen out of the bones......you can get good stock recipes from the foodtv.com website, just enter beef stock or chicken stock in the search engine...........Hope this helps you out........

Answer 3

My stocks take about 3 hours average. Chicken stock is quicker, but crab stock really needs to reduce for longer. I've never heard about the bitter thing after all these years. Sometimes I let the stock go for 6 hours and just add a cup more of boiling water if it looks too low, whenever needed.

I don't consider myself a pro, but I have a lot of experience and it's all just a matter of taste.

Answer 4

I admit that I'm not a pro, but I have an opinion on the subject.

First, as is always the case, the answer all depends. If you're looking for a richer stock, then a longer time is needed. If you're looking for a "fresher" and "finer" stock, then a shorter time is better.

Personally, I think that the longer time is needed to make good stock. I use shorter times to make "broths."

Answer 5

I thought you were talking about the stock market. Silly me