Find out the important reason why chefs don't add salt to a stock as it cooks. Learn the right time to season for perfect control over your final dish.
1 Answer
It's common not to add salt to stock during cooking because the liquid reduces, concentrating the salt and potentially making it too salty. Season the stock at the end, after it has reduced, to control the final flavor.
Detailed Explanation:
When making stock, you're essentially extracting flavors from bones, vegetables, and aromatics by simmering them in water for an extended period. During this process, the water evaporates, reducing the volume of the liquid. If you add salt at the beginning, as the stock reduces, the concentration of salt increases. This can easily lead to an overly salty stock that's difficult to correct.
The best approach is to wait until the stock is finished simmering and has been strained. At this point, you can taste it and add salt gradually, adjusting to your preference. This gives you precise control over the final salt level. Furthermore, if you plan to reduce the stock further for a sauce or glaze, it's even more crucial to wait until the very end to season, as the salt will become even more concentrated during that final reduction. Some chefs prefer to not salt the stock at all, leaving the seasoning to the final dish it is used in. This allows for maximum flexibility.
Pro Tip:
If you accidentally oversalt your stock, try adding a peeled potato and simmering it for 20-30 minutes. The potato will absorb some of the excess salt. Remove the potato before serving.