Boiling stock?

Joined Sep 25, 2018
I was watching this veal stock (or demi-glace) video on YouTube and the guy said eagerly that the stock shouldn't be boiling but instead just simmered.

Why is this? Is there any particular reason?

Thank you all for your attention.
Joined Oct 9, 2008
Note that it's a question of motion, not heat. A pressure cooker makes great stock, because you've got lots of heat for flavor extraction, but the liquid doesn't roll.

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