What goes in a master stock?

Called a master stock, this compound base begins with an aromatic broth—commonly spiced with soy sauce, rice wine, star anise, cassia bark, and more—and is used to poach or braise meats.

How do you maintain a master stock?

If you want to make and keep a master stock at home, Lui suggests that it “would be best to store in an airtight container in the fridge, re-boil in a claypot once a week to keep the stock from turning and always top up with seasoning and water”.

How old is a master stock?

The oldest known is over 100 years old. This little gem can be the hero of many delightful Asian-fused dishes. If it can be poached, then try poaching it in this! Just about any meat and tofu will work.

How can master stock be reused?

Reuse: When you take the stock out of the freezer, make sure to bring it to a full boil before using it to cook. We usually cook the stock at High Pressure for 10 minutes, then Quick Release before using it to cook.

Why is it called master stock?

A master stock (Chinese: 滷水) is a stock which is repeatedly reused to poach or braise meats. It has its origins in Chinese cuisine and is typically used in Cantonese and Fujian cuisines. Foods poached or braised in the master stock are generally referred to as lou mei.

Can you reuse Chinese master stock?

But the most beautiful thing about this dish is that it requires barely no work once everything is put together in the pot – and afterwards the stock can be re-used; in fact, it improves with age. Each time, the meat imparts its own flavours and the stock becomes richer and more complex.

What is the oldest broth?

Beef Noodle Soup In Bangkok Has Been Simmering For 45 Years : The Salt The giant pot of dark brew brimming with beef, spices and herbs sits near the sidewalk on a busy street in Bangkok, where it is constantly stirred by a member of the third-generation-owned restaurant.

Can you refreeze master stock?

Eating the softly braised meat with its delicate yet earthy broth is both satisfying and nourishing. But the most beautiful thing about this dish is that it requires barely no work once everything is put together in the pot – and afterwards the stock can be re-used; in fact, it improves with age.

Are Master stocks safe?

Safety. After use, if the master stock will not be immediately reused, it is usually boiled, skimmed, strained and cooled quickly to kill any microorganisms in the stock. The growth of microbes in the stock can potentially spoil the flavour of the stock or pose a health risk.

Is perpetual stew a real thing?

Perpetual stews were common in medieval cuisine, often as pottage or pot-au-feu: Wattana Panich restaurant in Bangkok, Thailand, has continued to maintain the broth from the same perpetual stew for over 47 years (as of 2021).

How long does master stock last?

three days
The stock is then refrigerated or frozen until required. Refrigerated stocks may be kept for up to three days, while frozen stocks may be kept for up to a month. If the stock is to be kept longer it must be boiled before being returned to storage.