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A Simple Stock-Simmering Question . . .

By : | 0 Comments | On : October 6, 2019 | Category : Recipes

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…  

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