Just wondering how long you simmer bones/carcass for a really great, rich stock. I was just reading today on a blog or someplace that this person simmered for 48 hours. Not only would I be afraid to leave my stove on when I was asleep at night, but it seems to be excessive. I would think that long before 2 days you'd have achieved... terminal velocity. I mean, you'd have sucked every last bit of flavor long before 48 hours. However, I've never attended culinary school, so I don't know if this might be the norm.
In the winter, I usually let it simmer all day long on the woodburning stove - up to maybe 12 hours. I've always thought it was nice and I've even made some really good demi glace from the results. If it could be better, though, I'm all for it!
In the winter, I usually let it simmer all day long on the woodburning stove - up to maybe 12 hours. I've always thought it was nice and I've even made some really good demi glace from the results. If it could be better, though, I'm all for it!