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    WHAT IS THE TEMPERATURE USED FOR MAKING STOCK: How Hot Does The Water Need To Be When Cooking Stock?

    If you’re like most people, you probably think of stock as something that’s simmered in a pot or slow cooker for hours on end. But what if I told you there was an entire industry built around the production of stock? In this blog post, we’ll explore what stock is and the different parts it takes to make it. We’ll also talk about the temperature used for making stock and how hot the water needs to be when cooking it. By understanding these basics, you can better appreciate the process behind making stock and make sure your results are delicious every time.

    What is stock?

    When cooking stock, the temperature used is generally around 212 degrees Fahrenheit. This is because stock will cook more quickly and evenly if it is cooked in a hot liquid. However, this temperature can vary depending on the type of stock being made. For example, chicken or beefstock will need to be cooked at a higher temperature than vegetable or fishstock.

    What are the different types of stock?

    There are a few different types of stock, each with its own unique flavor and cooking properties. Here are the three most common types:

    Cold Stock: This type of stock is made by boiling water and adding either scraps or leftovers from meals to it. It is used to make soups and other dishes that need a chilled base.
    Hot Stock: This type of stock is made by boiling water and adding fresh herbs, spices, and bones to it. It is used to make stews and other dishes that need a hot base. Hot stocks also have a higher boiling point than cold stocks, which means they can be used in recipes that call for simmering or boiling liquids. Bouillon Cubes: These are cube-shaped packets of bouillon powder that contain salt, sugar, onion powder, MSG (monosodium glutamate), and other spices. They are usually mixed with water and used as an ingredient in sauces or gravies.

    How to make stock

    There is no definitive answer when it comes to how hot water needs to be when cooking stock. Some folks prefer a cooler temperature, while others like it hotter. However, generally speaking, the water should be about simmering when making stock. That being said, there are a few things that you can do in order to tailor the temperature of your stock more accurately.

    One way to temper the heat of your water is to use a thermometer. This will help ensure that your stock heats up evenly and reaches the desired temperature quickly. Additionally, using a metal utensil such as a ladle can also help distribute the heat more evenly. Additionally, if you are unable to adjust the temperature of your water, then you can try adding additional spices or herbs in order to give your stock a specific flavor profile.

    How hot does the water need to be when cooking stock?

    The temperature used for making stock is typically around 212°F. It’s important to use a good thermometer to ensure the stock is cooked to the desired level of doneness. Too high of a temperature will burn the vegetables and too low of a temperature will not cook them sufficiently.


    Thank you for reading our article on what temperature is used to make stock. In short, the water needs to be hot enough so that the collagen in the bones breaks down and becomes gelatin. There are a few different factors that play into this, such as the type of bones being used (chicken or beef), how long they have been simmered, and how much liquid is added. As always, feel free to ask any questions in the comments below!


    Have you ever wondered what temperature you should use when cooking stock?

    Making stock is an essential part of any great meal, and it’s important to get the temperature just right.

    So what is the temperature used for making stock? How hot does the water need to be when cooking stock?

    Here’s the answer: it depends!

    The temperature you use when making stock will depend on the type of stock you are making. For example, a light vegetable broth or clear consommé should be cooked on a low heat, while a rich beef stock should be cooked on a higher heat.

    Generally speaking, the ideal temperature for making stock is between 175-190 degrees Fahrenheit. This should give you the perfect balance between flavor and clarity.

    It’s important to remember that when making stock, it’s best to start with cold water. This will help ensure that the vegetables, bones and other ingredients don’t overcook and become mushy.

    Once the water has reached the desired temperature, you can reduce the heat to a simmer and allow the stock to cook slowly. This will allow the flavors to fully develop and create a richer and more flavorful stock.

    Making stock is an art form, and it requires patience and practice to perfect the technique. But once you have the temperature just right, you can be sure that your stock will be delicious!

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