Reducing Stock for Body and Viscosity
A stock straight from the pot is often thin and watery. Reducing it properly transforms that liquid into the foundation of a real sauce, shifting the mouthfeel from liquid to velvet.
Watch the salt and the flame.
As the liquid evaporates, salt concentration intensifies rapidly. Keep the stock unsalted until the very end, and use a wide-bottomed pan to speed up the process.
- Wide, shallow rondeau or stainless steel sauté pan
- Fine-mesh chinois or sieve
- Skimming spoon
What goes in.
- 2 quartshomemade chicken or beef stock
The Nappe Consistency
Dip a spoon into the stock and run a finger across the back of it. If the path stays clear and the liquid coats the spoon like thin syrup, you have reached the desired viscosity.
The method.
Strain the stock
Pass your finished stock through a fine-mesh sieve into the wide pan to remove any stray bone fragments or aromatics.
Control the evaporation
Bring the stock to a boil, then immediately drop the heat to a steady, active simmer. A wide pan is crucial; you want a large surface area for steam to escape.
Skim constantly
As the liquid level drops, foam and impurities will rise to the surface. Use your spoon to remove these as they gather, keeping the stock clear.
Test the viscosity
Around the one-hour mark, begin testing the consistency. Watch for the 'nappe' stage, where the bubbles grow larger and slower, and the liquid thickens enough to coat a spoon.
Other turns to take.
Glace de Viande
Continue the reduction until you have a thick, dark, sticky paste that can be stored in the freezer.
When it doesn't go to plan.
Never cover the pan, as this traps steam and prevents the reduction from thickening.
Avoid a rolling boil, as it can emulsify fats into the stock, turning it cloudy.
If the stock gets too salty, stir in a splash of water and start the reduction over more slowly.
The ones that keep coming up.
Why does my stock turn cloudy when I reduce it?
Usually, this happens because fat was not skimmed off early enough or the stock was boiled too hard, emulsifying the fat into the liquid.
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