🔕 🔔
Loading…

My Basket ()

All questions

When reducing stock, after straining, is it necessary to keep it at a low simmer, or is it okay to crank the heat up a bit to boil it down? I need to make room in my freezer, so I plan to do so by concentrating the dozen or so quarts that are in there now. Thanks so much. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked almost 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 977 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

Crank it up! I reduce at a full rolling boil. If I have no specific use I reduce to a glace for freezer storage.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added almost 7 years ago

I do the same as ChefDaddy.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added almost 7 years ago

I don't do a rolling boil, but more like a low boil/high simmer. Active bubbing, but not white water.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

If you want the stock clear, keep to a low simmer. If no, higher heat is OK.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 7 years ago

The main reason for simmering as opposed to boiling is to keep it from clouding. However if you are making a reduction sauce I don't see that it matters, especially if your intention is just to concentrate it further.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

If straining doesn't do it, I'd make sure that the stock is *completely* degreased before boiling.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.