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Khymos is going through Srs Fd Science - today, stocks	Hugh 2011-03-10 11:43:00 UTC
A great series of posts from Martin “Khymos” Lersch at the moment, as he’s going through everything he learned from a recent Molecular Gastronomy seminar in Copenhagen. Today’s one is on stocks – and the big takeaway for me was a detailed discussion of exactly how long meat stocks can be reduced for before they turn bitter. The TLDR? 15-20 hours over a low heat. Wow, that’s a LOT longer than most people recommend.
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