Monday, March 14, 2011

Meat stocks examined

Imagine doing a PhD in the kitchen? No, you don't get credits for cooking for the family or yourself everyday!

Martin Lersch from the Khymos blog just wrote an interesting post about a conference paper on meat stock. Pia Snitkj√¶r studied meat stocks and how the cooking times and temperatures affected the outcomes.  The thesis is downloadable from here:

PhD Thesis
It may not give you a recipe for the "perfect meat stock" but it might give you ideas as to what effect temperatures and times will have on the flavours you are seeking!

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