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Reducing stock and then 'rehydrating'?

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Home Cooking

Reducing stock and then 'rehydrating'?

c oliver | | Sep 4, 2013 12:21 PM

There's a current thread about using ice trays for storing small amounts of liquid. As as jumpoff from that someone posted that s/he reduces stocks to a syrup and then freezes as it takes up less space. I see the point of that but am wondering will it effect the flavor and the "stockiness" when it's rehydrated. Somehow it doesn't seem just right to me. And opinions?

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