A Simple Stock-Simmering Question . . .
Not sure about this: “Everything that’s not water will essentially remain in the stock, be it flavour, fat, gelatin, or whatever nutrients are left over after a long simmer. ”
Why then can you smell the stock cooking in the next room?
I don’t have any scientific basis for the above, Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude