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 6 years ago
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