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?
[link] [comments]
from AskCulinary https://ift.tt/3e5c6V0
Comments
Post a Comment