I hear rumours of some Chinese Master Stock that are hundreds of years old! Anyone know if this is true? Ever tasted anything cooked from a Master Stock this old? Was it really more complex?
I admit I’ve not heard of Master Stock. If it’s what it sounds like, I would be scared to use it. Stock can spoil, and I would expect it to if left for that long. Sounds gross.
Thanks for that, Bob. Admittedly, I could have done that search myself, but I was too lazy.
As for my response now that I know exactly what it is: well, my response doesn’t change much. I could see the benefit of using a Master Stock a few times, but after that I have to believe it would simply start to taste gross … kind of like when one uses the same oil to deep fry many different things — after awhile, it’s just nasty.
I knew a couple of families that had stocks going for years. They would keep it going for hrs per day and add to it periodically. The made amazing soups that had richness I only dream of.
Keep in mind that such stocks aren’t used to make wildly different soups usually. A Chinese stock won’t be use to make a hot spicy soup one day and a minestrone the next.