All questions

Why do stock recipes usually say to simmer with the lid off?

I looked at a couple of stock recipes today and I notice they say to simmer stock with the lid off. That seems counter-intuitive to me, since with long simmering, you're going to lose some volume of the stock. Does anyone know why you wouldn't want to simmer stock with the lid on?

Diana B is a trusted home cook.

asked over 3 years ago
2 answers 4032 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

You want the lid off so that the steam can escape and the stock can reduce and intensify in flavor. Lid off is key.

C4c10cd5 69e8 4d54 b39c c5870da2826b  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 3 years ago

Actually the lid shouldn't be completely off, just skew. If you seal the pan too tightly you risk having the stock boil which will make it cloudy. And simmer means having some bubbles and foam coming up, but much beyond that.