I'm trying to recreate a broth/stock I had in Singapore. It consists of pork, chicken, and fish bones (but it's primarily a fish stock). It says that it's simmered for over eight hours in order to turn the stock into a milky, white consistency which comes from the collagen and marrow. At the same time, I was told that if you cook fish stock for longer than 1-2 hours, it will start to turn bitter. I'm just looking for some clarification. Thank you :)
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