I have what I think is a common problem Pit-wide--freezer space. In the interest of minimizing the space taken up by homemade stock, I ask: Why not reduce it to the consistency of a glace de viande or close? I'm making stock right now and I intend to reduce the three gallons of water I started with to something on the order of a quart--four cups instead of four to six quarts. Is there a reason this is not more common, especially for home cooks?
Seems to me that adding a cup of heavily reduced frozen stock, then diluting with two or three cups of water when adding to a soup or stew is a great way to save freezer space and maintain high taste and quality.
What say you pros?
Seems to me that adding a cup of heavily reduced frozen stock, then diluting with two or three cups of water when adding to a soup or stew is a great way to save freezer space and maintain high taste and quality.
What say you pros?
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