My old head chef in Boston swore you should always add a splash of vinegar to stock right at the start.

He said it pulled more flavor from the bones. I did it for years, but the stock always tasted a bit sharp to me. Last month, I tried adding it only in the last 30 minutes instead, and the flavor was much cleaner and richer. Has anyone else tested this with their own stock recipes?

3 comments

3 Comments

grace8913d ago

Honestly that tracks, vinegar at the start is like yelling at the bones before they've even had their coffee. Letting them mellow out first just makes more sense.

barbarah1913d ago

Tbh I get what grace89 is saying about yelling at the bones, but for me that early vinegar is what gets the good stuff out. It breaks things down from the jump. My stock always tastes deeper when I do it that way, not sharp at all. Maybe it depends on the type of vinegar or how much you use.

lopez.quinn13d ago

Wait, have you tried a splash of apple cider vinegar instead of white? I used to get a weird tang sometimes too, but switching to a milder vinegar and only using about a tablespoon for a big pot fixed it. The flavor totally mellows out after simmering for hours, and you're right, it really does pull more from the bones.