Reducing a vegetable stock by a lot, even though vegetable stocks aren't supposed to cook for too long

I'm currently making a vegetable stock and intended on reducing it by a lot so that I can freeze it into ice cubes. However, I just realized that I won't have reduced it enough within ~2 hours, which seems to be the recommended upper limit for vegetable stock-making. Can I strain it after 2 hours, put it back into the pot and just reduce it without the vegetables or is that a bad call too?

submitted by /u/Pronounta
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