Why do chefs add vegetables to a stock at the beginning, instead of waiting till the stock is almost done?

I wonder if it’s laziness or just negligence. Adding vegetables at the beginning of making a stock that will take 10 to 12 hours to simmer muddles the aromatics of the vegetables and most importantly destroys the vitamins and nutrients the vegetables offer. Yet, every restaurant I’ve worked at adds vegetables in the beginning. It’s such a shame.

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