This is the end of the 11 days of posts on Feastmas. It’s been a good run but all good things must meet their end – or be reborn through leftovers.
I have done a lot of reading in recent years on how to perfect stock. I have been surprised to learn that many of the common practices taught around making stock actually fly in the face of science or the knowledge of professional chefs. The work of Herve This and Harold McGee (both prominent food scientists) has really inspired me to learn a lot more about making a better stock – something I am still actively learning about….