megcanwhisk

Thanks. I feel better now. I did 'search' but nothing came up. Asian master stock is a heavily season stock for cooking meats in. You don't use the stock like you would with other stocks in soups and things, rather as a boiling medium that imparts a ton of flavour and colour. The stock can be re-used over and over if you treat it right and some in China are over 100 years old. It's base is soy sauces, rice wine, spices, sugar and citus peels. Great way to turn cheap meat cuts into something really speical.

I have a 6 month old asian master stock that I've been faithfully looking after. It's really starting to build good flavours and Im so happy that it's been worth the effort. However Im concerned about a fine sediment tht falls to the bottom of the cooled stock. I've been straining it everytime to remove the solids and spices but can't remove the sediment. The stock smells great but Im worried that I might be making a tasty poison.