The Stock Pot: Why Old Kitchens Kept One Going All Week
A stock pot running all week was not a wellness trend. It was kitchen economy — extracting every gram of flavor from what most people now throw away.
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2 articles
2 articles
A stock pot running all week was not a wellness trend. It was kitchen economy — extracting every gram of flavor from what most people now throw away.
Old recipes chose the right cuts and temperatures before food science explained why. The answer is collagen — and what heat does to it.