Once you have learned how to make stock, it is easy to reduce. By simply reducing any stock down before storing or freezing it, you will not only concentrate the flavors and thicken the liquid, you will speed up the reduction time later when adding it to a pan sauce or other recipe. Reducing a stock also saves storage space, as water can be added to expand the stock to its original volume during cooking.
Author: Rueben Jacobs
Last Updated:
Views: 6672
Rating: 4.7 / 5 (57 voted)
Reviews: 88% of readers found this page helpful
Name: Rueben Jacobs
Birthday: 1999-03-14
Address: 951 Caterina Walk, Schambergerside, CA 67667-0896
Phone: +6881806848632
Job: Internal Education Planner
Hobby: Candle making, Cabaret, Poi, Gambling, Rock climbing, Wood carving, Computer programming
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.