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On reducing stocks- slow simmer or rapid boil?

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On reducing stocks- slow simmer or rapid boil?

Scott T | Oct 26, 2004 03:54 PM

Fellow hounds-
When reducing a freshly made and strained meat stock for demi-glace, sauces, glace de viande, etc. do you reduce via a simmer or a boil?
I've read opinions going both ways. BTW, I'm not making aspic here, but I do like my sauces and stocks to be fairly clear. Thanks.

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