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.