I finally stopped using a timer for my stocks after a dinner in Chicago

I was at a small place in Chicago about six months ago, and the chef there told me he never times his stocks, he just goes by smell and look. Everyone I know swears by a strict 6 or 8 hour timer. I tried his way when I got back, and after three batches, my chicken stock is richer. I watch the bubbles and the color now, not the clock. It feels more like cooking and less like a science lab. Has anyone else moved away from strict timing for this kind of thing?

2 comments

2 Comments

keith_henderson4d ago

What if your next batch is a total flop?

hart.zara4d ago

Man, that thought keeps me up at night too... what if you put in all that work and it just doesn't connect with people? I had a batch once where the flavor was just... off. It tasted fine to me, but everyone else said it was weird. Had to toss the whole thing and start over, which just hurts after all that time and money. That sick feeling in your stomach is the worst part.