On 12/24/2022 at 10:06 PM, Tropicalsenior said:I wish that @liuzhou would weigh in and let us know how the Chinese preserve it between uses.
First let me say that very few people here will make master stocks at home; it is a Cantonese restaurant thing.
The restaurants aren't going to be freezing it either; they need it to cook with. These restaurants are open for business 18 hours a day, first with Yum Cha or morning tea and dim sum, then straight into lunch then dinner until late at night. Ideally, they will boil up the stock every day and skim and strain it to remove impurities. Less scrupulous places maybe not that often.
As for the places using stock up to 100 year sold, thre would have been no way to freeze it or even refrigerate it. Refrigeration (and certainly freezing) is a relatively modern luxury.
