[Modernist Cuisine] Double Strength Stock

[Anonymous Modernist 15541]

If I Make the Modernnist Corn Stock and then make a second batch using the stock from the initial recipe will the stock be double strength. Would this be true for all stocks made the Modernist way ? eg fish, beef etc

[Sam Fahey-Burke]

You can make a double stock out of almost any liquid or infusion, but it’s best to use fresh meats and aromatics. When I do this, I shop for enough to make a double recipe. I then prepare everything at once and load half of it into the pressure cooker. I keep the rest of the mise en place in the fridge while making the first stock. When it’s done, I strain the liquid, discard the cooked meat and vegetables, and put the second batch in the cooker with the liquid from the first batch. Hope that helps! Sam

[Anonymous Modernist 2882]

Sam, which method do you think is superior:

- the method you described (divide the ingredients in half, then pressure cook the first half, then add ingredients + stock from the first half)

- divide the ingredients in half, then make two batches of stock, then reduce by 50%

I have been using the second method, because I am fearful that the solutes will reach saturation point and will not strengthen the stock any further. Have you done any experiments to confirm that your suggested method is superior?

[Sam Fahey-Burke]

My experience suggests that it depends on the final application for the liquid. If it’s going to be used as a broth or clarified for a consommé, I would use the second method because infusing it under pressure will keep more of the volatiles contained. If it’s being reduced to a demi-glace, it probably doesn’t make a big difference because you will be losing those volatiles anyway when you strain the liquid after reducing it on the stove. In terms of reaching the saturation point, I don’t think there’s a big risk for that. I’ve made plenty of triple stocks with a high percentage of aromatics and noticed a big difference after the second extraction.