Using Stock I for Stock II then Stock III rather than reducing
some time ago I may have gotten responses to my question on various Stock thread. but I can't find them
Im going to be making more stock this winter , mostly chicken , turkey and possible duck
thanks to the ease of use of an InstaPot and the ' Soup ' button.
Im not so keen on simmering to reduce the water content to make a concentrated stock.
I very keen on a Push Button approach which the IP offers
so Id use fresh carcass either brow
From MC@H:
Re: Vegetable stock: "Making stock sous vide is the best way to capture the subtle, nuanced flavors of the vegetables -- especially if you have time to infuse the liquid overnight in the refrigerator. When time is more pressing, however, we pressure-cook the stock, which produces a stronger flavor." I have found this to be true. SV stock is lighter and more headily aromatic. Making the same recipe in the PC doesn't have the same top notes, but is more powerful. Sometimes t
