What do onion peels release when added to homemade chicken or beef stock?
Answer
Tannins and other compounds for savory color
Incorporating a small handful of clean onion peels when simmering homemade stock, whether chicken, beef, or vegetable, serves to enrich the final product substantially. These skins release specific compounds, notably tannins, during the simmering process. These tannins and related chemical components are responsible for contributing depth, color, and a rich, savory characteristic that is commonly sought after in well-simmered broths. This integration ensures that valuable nutrients are transferred into a versatile cooking component used across multiple meals, rather than being discarded as waste.
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