I started a full carcass/bones about 28 hours ago at a low simmer (a few bubbles here and there) and it’s hardly reduced at all. I was hesitant to turn it up because I have an electric stove and wasn’t around to keep an eye on it.
I checked the temp at the low setting and it was well outside the danger zone. Any reason not to keep it going at a higher temp until it’s reduced/flavorful?
[link] [comments]
from AskCulinary https://ift.tt/3lpcz5B
Comments
Post a Comment