concentration) for no more than an hour, after
which it’s generally agreed that the stock
flavor ceases to improve and even
deteriorates. Once the vegetables are strained
out, the stock can be concentrated by boiling
it down.
Flavored Oils, Vinegars, Syrups, Alcohols
Cooks extract the characteristic aroma
chemicals of fruits and vegetables, herbs and
spices, into a variety of liquids that then serve
as convenient ready-made flavorings for
sauces, dressings, and other preparations. In
general, the freshest-tasting extracts come
from slowly steeping intact raw fruits or herbs
at room or refrigerator temperature for days
or weeks. The flavors of dried herbs and
spices are less altered by heat, and can be
extracted more rapidly in hot liquids.
The growth of microbes that cause
spoilage or illness is inhibited by the acidity
of vinegar, the concentrated sugar in syrups,