stock questions. How long should it simmer and how many days prior to using should it be made?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Senior Software Engineer at Food52
I usually keep mine at just below a simmer (180 F) for about 3-4 hours and then freeze it for use later. Here is one good guide: https://food52.com/blog...
Thank you so much!
Baking consultant at large at Food52, and author of The Fearless Baker (Fall 2017)
How long to simmer a stock depends on what kind. Chicken/turkey stock needs to simmer for quite awhile - 6-8 hours! Vegetable stock takes a lot less time (2 hours). You can make stock quite a ways in advance of using it - it freezes great (up to 3-4 months!) or will hold in the refrigerator for 3-5 days.
Pete is the wine reviewer (and CRO) for Business Insider who believes the only thing better than a delicious expensive bottle of wine is an delicious inexpensive bottle.
If you have a pressure cooker this can be a great way to make stock in less time. I usually roast the bones and then throw in the vegetables and pressure cook my stock for 1 - 1.5 hours.
Momofuku's Famed Soy Sauce Eggs
Easy Lunch Ideas
Miso Butter Skillet Chicken
Get Set for the Best
American Expat Life in Paris