How-To
The Science of Stock: Why Simmering, Pressure Cooking, and Roasting Produce Different Results
Stock making is a controlled chemistry experiment where the chosen method—simmering, pressure cooking, or roasting—dictates the final results in flavor, body, and clarity. Understanding the scientific principles behind each technique allows you to intentionally create the ideal stock for any dish.
Santiago Vargas·October 23, 2026
