Khymos is going through Srs Fd Science - today, stocks

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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