🔕 🔔
Loading…

My Basket ()

All questions

Explain why it is important to start a stock with cold water?

Stocks

asked by nelsonmichaelr about 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 13332 views
8c848bd6 b952 44c4 93c3 bc8465a6fd74  phone 176
added about 6 years ago

I've known people that start with cold and hot water. I like to start with cold, because it's the same as boiling potatoes. If you start with hot water, your vegetables will start to come apart on the outside while the inside is still not cooked through. Making stock is a slow gentle process to extract the most flavor. If you want to rush it, try making it in a pressure cooker. This is what I do because I don't want to make the utilities bill too high. It works fine and only needs to cook at full pressure for 20 or 30 minutes and let it cool on it's own accord.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

27e464b9 6273 420b 9546 d6ed6ae12929  anita date
Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added about 6 years ago

Most hot water comes with an unfavorable taste, for me it is the metallic interior of the hot water heater/boiler in my building. When you start with cold, you don't get that taste.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

It's chemistry. The object of stock-making is to extract flavors from the ingredients and put them in solution, not to cook the ingredients themselves. Various compounds dissolve at different temperatures. Starting with cool water allows the maximum extraction, from those that dissolve at lower temps to those that dissolve at higher temps. Further, if you were to "cook" the ingredients quickly by s
tarting at a high temp, you are just locking the flavors inside the ingredients rather than letting them flavor the solution.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 6 years ago

I think it's a combination of both the metallic taste of much hot water AND the desire to extract the most possible flavor from the solids you are heating in that water.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added about 6 years ago

Another reason is so the stock doesn't become cloudy.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

0652a84b 16f2 414b 9e48 14ffc1c76268  fb avatar
added almost 2 years ago

Using cold water to start your stock will form larger protein aggregates, which will later stick to the edge of the pot or float to the top which you will later skim. If a stock is started with hot water, the proteins will coagulate faster, making smaller protein particles, causing your stock to be cloudy

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.