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Dropped a full cambro of stock yesterday.
Right at the start of service in our kitchen in Portland. Had to scramble to make a new batch in 20 minutes while still plating tickets. Any tricks for speeding up stock in a pinch without a pressure cooker?
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roberts.troy15d agoTop Commenter
lol idk man I feel like this is one of those things people overcomplicate. Like yeah dropping a full cambro sucks but you're acting like you gotta reinvent the wheel here. Just use a higher heat and stir more often, it's not rocket science. If you're really in a pinch throw in some better than bouillon or even a couple spoonfuls of miso paste from the walk-in. Nobody's gonna taste the difference during a rush anyway. Honestly the biggest time suck is probably you stressing about it instead of just getting the water hot and moving on.
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hannahh5315d ago
Heard a trick once from an old sous chef. Said to simmer it with kombu and mushrooms, adds instant depth. Not a full fix but helps cover the thin taste.
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