Reducing Stock for Depth
Most commercial stocks are watered down to save on shipping volume. Taking the time to reduce your own stock at home transforms a mild broth into a dense, syrup-like liquid that anchors the rest of your meal.
Watch the salt levels
Because reduction removes water but leaves all the salt behind, never salt your stock until after you have finished reducing it. If you start with a salty base, the final product will be inedible.
- Wide, shallow saucepan
- Fine-mesh strainer
- Skimmer
What goes in.
- 4 cupshomemade or unsalted store-bought stock
Controlled Evaporation
Use a wide pan to increase the surface area. The faster the moisture escapes, the brighter the finished flavor remains.
The method.
Strain the stock
Pass the stock through a fine-mesh strainer to remove any remaining sediment or herb stems that could cloud the final liquid.
Simmer, do not boil
Bring the liquid to a boil once, then immediately drop the heat to a low simmer. Rapid bubbling traps impurities into the liquid; a gentle simmer keeps it clear.
Skim the surface
Throughout the reduction, use a spoon to remove the foam and grease that rises to the top. This clarifies the final flavor.
Monitor the line
Watch the 'ring' left on the side of the pan as the liquid level drops. You are looking for a reduction of at least half the volume, until the liquid coats the back of a spoon cleanly.
Other turns to take.
The Glaze
Continue reducing until the stock has the consistency of warm maple syrup. This is used for brushing meats or finishing roasted vegetables.
When it doesn't go to plan.
Use a wide, shallow pan rather than a deep pot to speed up evaporation significantly.
If the stock becomes too dark or tastes scorched, the heat was too high; keep the flame at the lowest possible setting.
Keep a small container of ice water nearby to test the viscosity; dip a cold spoon into the hot stock and check how well it clings to the metal.
The ones that keep coming up.
How do I know when it is finished?
Dip a spoon into the stock and pull it out; if the liquid coats the back of the spoon and you can draw a line through it with your finger that stays clear, it is ready.
Can I over-reduce?
Yes. If you reduce too far, the collagen will break down into a sticky, gummy texture and the flavor will turn sharp or bitter.