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Just realized most of us are salting stock way too late
I've been doing prep at The Copper Kettle in Portland for 8 months now, and every single time I watch someone finish a batch of chicken stock and only salt it at the end, the flavor comes out flat. Salt needs time to travel through the bones and veg, so I add mine in two stages, once at the start and once about 40 minutes before pulling it off. Anyone else find their stock tastes way more rounded when they salt early, or am I just overthinking this?
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victor_adams952d ago
The Copper Kettle sounds like a spot where the cooks argue about salt like it's a religion. Salt at the start actually pulls water out of the bones and veg, which is why your batch tastes fuller instead of flat. Waiting until the end is like seasoning a soup after you already ate it.
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