tthemusicman replylemmy.world1Hide 1 replyHardly a culinary expert, but wouldn't roasting it first actually develop the flavour of the stock more?4
root replylemmy.zipNot an expert either, but I do make stock and have done it both ways. I find my best batches come from raw carcass meat, cooked carcass makes a darker color stock/broth as well.2
A cock with a cock?
And waste that prescious stock meat, no thank you!
Hardly a culinary expert, but wouldn't roasting it first actually develop the flavour of the stock more?
Not an expert either, but I do make stock and have done it both ways. I find my best batches come from raw carcass meat, cooked carcass makes a darker color stock/broth as well.
Or like that
Classic