6 hours ago, paulraphael said:Another source of minimalist stock is plain old sous-vide bag juices. I accumulate them in the freezer to add them to stock, but in a pinch have used them in place of stock. The flavor is pure and intense. Definitely benefits from some onion / shallot, and wine or other spirit, and it needs acid. But a little goes a long way, the flavors can be pushed in whatever direction you want.
It's even better if you gently heat the juices so that the proteins coagulate and then strain. It gives an extremely pure flavour.
