Hey all, I’ve been making my own stock specifically for ramen for about 5 years now (cookbook I got for Christmas 2019 turned into a a fun pandemic hobby!), this year out of both chicken and pork.
Want to mess around a bit and try to both clarify via consommé AND reduce a small test batch to hopefully bump up the flavor (very very little salt content - about a tablespoon for 2-3 gallons of water - so not worried about that).
Would anyone recommend clarifying then reducing, or the other way around? Done a lot of research on both methods separately leading me to believe either order should be fine, but have enough experience to understand there might be a correct/recommended order.
Thanks!
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