Why should a stock be simmered and not boiled?


When it comes to cooking, there is a big difference between simmering and boiling. Boiling means bringing a liquid to its boiling point, where the entire liquid is bubbling. On the other hand, simmering means cooking a liquid at a lower temperature, where only some of the liquid is bubbling. When it comes to stocks, you should always simmer and not boil. There are several reasons for this.

Answers ( 2 )


    When it comes to stocks, there is a big difference between simmering and boiling. Boiling will make your stock cloudy, while simmering will keep it clear. Simmering also allows the flavors to meld together better, giving you a richer flavor. So next time you’re making a stock, be sure to simmer it for the best results.


    Simmering a stock is an important part of the cooking process that can make or break the flavor of any dish. Simmering a stock is much different than boiling it, and there are several reasons why it’s important to simmer and not boil.

    When boiling stock, all of the proteins in the bones will rise to the surface and form a scum layer. This scum can be skimmed off manually, however this process often results in some of the protein being lost from the liquid. Additionally, if ingredients such as vegetables are added to the mix while boiling they will become overcooked resulting in an undesirable taste or texture when cooked into dishes.

    On the other hand, simmering allows for gentle heat which results in fewer proteins rising up to create scum.

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