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 Snitkjær studied meat stocks and how the cooking times and temperatures affected the outcomes.  The thesis is downloadable from here: http://curis.ku.dk/portal-life/files/32448394/PHD.0111.pdf

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!