Making Soup Stock, Hot Or Cold Water?!
Making Soup Stock, Hot Or Cold Water?
I am making stock for gravy, using roasted chicken bones, bay leaves, carrots and onions and i want to know if i should start off with cold water, or hot water. I heard you should start with cold, because hot will seal in the flavor, but cold will let it out, so which is the case?
Also if you know why this is the case please explain. Thanks.
Answers:
Use cold. It has something to with protein, and I can't remember exactly why. But I have made beef broth using both cold and hot. The first time I made it, I tried to cut corners by heating the water while the bones were roasting. Trust me! The flavor is WAAAYYYYYY better if you use cold.
***** added info *****
Now you've got me curious. I did a search. This site describes the process. It says to add cold water to the roasted vegs and bones (2 paragraphs up from the "important tips").
http://www.stratsplace.com/rogov/marvelo...
***** EVEN MORE added info *****
Go to this page. Warm or hot water causes the protein to coagulate and cloud the stock. I think more importantly, the stock tastes better when you start with cold. Anyhow, scroll down to paragraph 1.
http://www.dvo.com/newsletter/monthly/20...