Let’s say: I’m making some chicken stock. I want to reduce them by around 1/4th or so in approx. 4 hours time while keeping them at a constant 90 celcius temp. Would a 20 liter stock reduce the same amount compared to a 5 liter stock? Or would I have to increase the temp. of the 20 liter stock to produce the same reduction as the 5 liter?
[link] [comments]
from A place to become a better cook and share your culinary knowledge https://ift.tt/3i6m3lP
Comments
Post a Comment