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Simmering stock and losing most of it... help?

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Simmering stock and losing most of it... help?

tzakiel | | Jan 17, 2010 07:18 PM

I'm making a veal stock... started with about 14 or 16 quarts of water.... now down to maybe 7 quarts and according to the recipe, 2 more hours to go. I'm afraid my efforts will be for nothing if I lose all the liquid... what gives? It's barely simmering uncovered and has been for about 6 hours.

Am I supposed to add clean water to bring the levels back up or is that a waste of the reduction process? Otherwise, why am I losing all my liquid?

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