Blending a Stock

The traditional method of making stock involves simmering with the ingredients for an hour and then straining the ingredients out, pushing them through a sieve to obtain increased flavour extraction. However, I always felt that there was still a whole load of flavour going down the drain. I was curious if anyone has thought of simmering the stock, adding a little gelatin (not required if the stock is already fairly gelatinous) and then blending the whole thing down, freezing it and then clarifying it with the freeze melt filtration method. It seems like this method which i've thought of (im not sure if people have already been doing this) will produce maximum flavour extraction.

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robert.c.brown15

I don't know a lot, but I would think the flavor comes from the simmering time. The longer the better. Once you strain you aren't increasing the flavor (and I've always read to never push anything through the sieve as it just clouds the stock, not providing more flavor "extradtion"). You bring up a viable suggestion though and I'm looking forward to hearing if I am totally off base and whether or not there is something to what you are suggesting.

Johan_Edstrom_5586

I think you have that a little backwards, classic brown stock takes days.

I tend to use pressure cooked stock, siphon to get it out clear.

There are great stock recipes on the main site.

Brendan_Lee_56950

I think the problem you may run into is with over-extraction possibly leading to bitterness. Take a carrot for example, the core is fairly bitter compared to the rest of the carrot and blending that would likely increase the likelihood of extracting too many of those flavors. I think about my wife's family where they cook a vegetable soup for hours and hours, chill, reheat, chill, reheat until it's gone and the more you cook it the more bitter it becomes and I relate that to over-extraction.

DiggingDogFarm_65362

More flavor doesn't necessarily mean better flavor.

Long simmering or over pressure cooking chicken stock is a good example...there may be more flavor but it's often tired and sanguine...not good to my taste.

Edna Lewis had it right with her method...the flavor really is much better.

Manfred_18311

There is a tipping point to simmering as Digging Dog Farmer and Brendan Lee described it, variations in flavor for the stock are not necessarily in dependence to the simmering time. I always roast Vegetables and carcasses of varicose kinds in clarified butter to advantage taste elements of the Millard reaction. Simmer for 1- 2 hr at 80° C, let it rest overnight refrigerated, heat up and strain. It not only gives me a full volume stock, but a base for a demi-glaze reduction just.

Nicky_J_17040

What kind of stock are we talking about here?