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Guy at a wholesale auction said I should boil my pork bones before roasting them for stock, and I told him he was nuts right to his face
He claimed it pulls out the impurities faster than blanching, but I've been doing it the other way for 12 years (since I worked at a shop in Portland) and never had a complaint. Has anyone actually tried boiling first, or is this just some old-timer myth that needs to die?
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elizabeth_king5mo ago
12 years at a Portland shop means NOTHING if you never actually tested it side by side. I tried boiling first once on a whim and the stock came out CLOUDY and flat tasting. Blanching gives you that clean, rich flavor that actually builds depth over time. Boiling first just leaches all the good stuff out before you even start roasting. Tell that auction guy to stick to selling pallets of canned beans.
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nathan5455mo ago
Gotta say I disagree here. I've done both ways countless times and cloudy stock usually means you boiled too hard, not that boiling itself is the problem.
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