Master stock
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Master stock refers to an aromatic, reusable stock in which meat is poached, typically used in Cantonese and Fujianese cuisine. Master stock has its roots in Chinese cooking and the base stock is made from typical Chinese ingredients: water, soy sauce, rock sugar, garlic and ginger. A variety of other spices and flavourings are usually also added such as scallions, shallots, star anise, dried citrus peel, cassia bark, sand ginger, Chinese rice wine, Szechuan pepper, and dried mushrooms.
Once the base stock has been prepared from these ingredients it is then used as a poaching or braising liquid for meat. Chicken is the most common meat cooked in master stock, although pigeon, duck, quail and pork are also often used.[1]
Unique to the technique of cooking in master stock is that after use the stock is not discarded or turned into soup or sauce. Instead the stock is reserved and used over and over for poaching. With each poaching the meats both absorb and impart flavour to the stock. Thus over time the flavour of the stock improves, becoming richer and more complex, while the poached meats benefit from the improved flavour.
In theory a given master stock could be sustained indefinitely if due care is taken to ensure it does not spoil (See Master stocks and food safety). Legend claims there are master stocks in China that are hundreds of years old, passed down through generations of cooks in this way. [1]
[edit] Master stocks and food safety
After use, if the master stock will not be immediately reused it should be boiled, skimmed, strained and cooled quickly to minimise the potential for bacterial growth. The stock should then be refrigerated or frozen until required. Refrigerated stocks may be kept for up to three days, while frozen stocks may be kept for up to a month. If the stock is to be kept longer it must be boiled before being returned to storage.
