How was Chinese Master Stock stored in olden days before refrigeration

I've heard that some Chinese Master stocks are 100 years old. If so, how did they store their master stock before the refrigerator was invented?

Best Answer

The thing here is to use the stock often. Add to it often with other juices. Keep it at or above 160f. Filter often to keep impurities out. At 160f bacteria does not form in it. If let set bring to boil. Skim & filter. The cook stoves or heat never shut off. If stoves ovens cooled to fast they could crack. So were always kept warm. Then came refrigeration. Modern ovens & stoves. Brick & stone stoves are like that. It takes 3 days to bank down the heat before you can cool them or they crack or fall apart. Fire clay. Turn of the heat cool fast. The clay will turn to powder. So to use the banked down heat. overnight sauces could be kept warm. Meat slow cooked in them at night. To use that heat.

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Quick Answer about "How was Chinese Master Stock stored in olden days before refrigeration"

Fire clay. Turn of the heat cool fast. The clay will turn to powder. So to use the banked down heat.

How do you store Chinese master stock?

Notes

1) Freeze the Master Stock: After every use, strain and set the Stock aside to cool, then chill overnight in the fridge. ...

2) Storage Duration: You can store it in the fridge for 3 days or freeze it for up to 3 months.

How did they store food before refrigeration?

For centuries, people preserved and stored their food \xef\xbf\xbd especially milk and butter \xef\xbf\xbd in cellars, outdoor window boxes or even underwater in nearby lakes, streams or wells. Or perhaps they stored food in a springhouse, where cool running water from a stream trickled under or between shelved pans and crocks.

What is the oldest master stock?

The oldest known is over 100 years old. This little gem can be the hero of many delightful Asian-fused dishes. If it can be poached, then try poaching it in this! Just about any meat and tofu will work.

How was meat stored before fridges?

During the Middle Ages, people preserved meat by salting or smoking it. They would also dry many foods, including grains. Vegetables were often salted or pickled. Many fruits were dried or turned in preserves.

Preserving Food in Ancient Times

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