Why should stocks always simmer gently?

It's a common misconception that stocks should always simmer gently. While simmering is often recommended for stocks, it's not always necessary and can even be detrimental in some cases.

Here's a breakdown of why:

Simmering benefits:

* Flavor extraction: Simmering gently allows time for the flavors from the bones, vegetables, and aromatics to slowly infuse into the liquid. This results in a richer, more complex flavor.

* Collagen breakdown: Simmering breaks down collagen, a protein found in bones and connective tissues, into gelatin. Gelatin adds body and richness to the stock.

Why simmering isn't always necessary:

* Time constraint: If you need a stock quickly, a shorter cooking time at a higher temperature (boiling) can still extract some flavor.

* Bone type: Some bones, like chicken bones, are already quite tender and don't require prolonged simmering.

* Vegetable type: Vegetables that are already soft, like carrots or onions, can be overcooked if simmered for too long.

* Risk of cloudiness: Over-simmering can cause the stock to become cloudy due to the release of fats and proteins.

Instead of always simmering, consider:

* Boiling: Use this method for a quicker stock or if you're using tender bones.

* Simmering for a shorter time: If you're using tougher bones or want a richer flavor, simmer for a shorter period than a traditional stock.

* Adjusting the temperature: You can achieve a richer flavor by starting at a higher temperature and then reducing it to a gentle simmer.

* Skimming: Regularly skim off any foam or impurities that rise to the surface to maintain a clear stock.

Ultimately, the best approach depends on your desired flavor, time constraints, and the ingredients you're using. Experiment and find what works best for you!