A Chinese master stock is a reusable stock made from meatless ingredients, with meat added only when braised or poached. Sugar, rice wine, and spices are added for flavor, and the stock can last for a long time if properly cared for. Braising and poaching are cooking methods that use main stock for added flavor, and the stock should only be used for one type of meat to avoid contamination.
A master stock is a reusable type of stock that is based on a blend of meatless ingredients, such as soy sauce, Chinese rice wine, and different kinds of spices. The only time meat is added is when it is braised or poached in a main stock for added flavour. The term “stock master” is often preceded by the word “Chinese,” as it is believed to have originated from Cantonese or Chinese cuisine. According to legend, there are main stocks that are already more than a century old and have been passed down from one family generation to another. Whether this is true or not, it is technically possible for main stocks to last as long as proper precautions are observed.
Sugar is added to a main stock for added sweetness. Other ingredients, such as Chinese rice wine and spices, are added for a more unique flavor. The use of prime stocks is associated with red cooking due to the addition of soy sauce, which is responsible for the resulting reddish color of the meat.
The importance of main stocks can be appreciated with an understanding of how culinary processes such as braising and poaching work. Braising requires the application of dry and moist heat to add flavor to foods and also to make some types of meat tenderer or chewier. Also known as roasting, the process begins with searing. Next, the meat or ingredients are placed inside a heated pot, which holds some type of liquid, such as a main stock, to add flavor.
Poaching is the opposite of braising. While braising is used for “hard” meats or foods, poaching is more suited to cooking delicate or already tender ingredients, such as eggs, vegetables, and some types of meat. In poaching, the meat may simmer in water, wine or main stock. Meat that has been poached or braised in main stock should be given time to cool after being removed.
Main stocks can be used repeatedly, and the more they are used, the richer their flavor tends to be. A main stock should only be used for one type of meat to avoid bacterial contamination. If another meat requires braising or poaching, another main stock should be used. After each use, the main stock also needs to be properly filtered and refrigerated. For later use, they must be boiled once more with spices added to keep their rich flavor.
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