Brown Poultry Stock
Posted 10 November 2004 - 03:40 PM
This 'coloring' is the production of maillard compounds, is it not? At 212 degrees?
In fact, I have taking a white chicken stock, reduced it, added water, reduced it again, added water and then compared that against a roasted chicken stock. To my palate, the flavors formed were exceedingly similar between the concentrated simmered stock and the roasted poultry version. If these are maillard compounds being formed, is it possible that roasting and prolong concentrated simmering could produce the same compounds?
Posted 11 November 2004 - 03:04 PM