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Reducing Veal Stock... Hard boil or?

SocksManly | Feb 7, 201405:59 PM

Hey everyone, making my favourite thing over here for the last... few... days... Made stock using veal breast and neck bones, then discarded veggies and strained, and did it again using fresh water (remouillage) and strained again. Now I've combined the two and want to reduce it into *magic*.

They always say never let stock boil, but I'm assuming that's just while the meat and veggies are in the pot. Can I go full hard boil to reduce by half?

If I reduce by more than half....

HOW.... LOW.... CAN HE GO?!

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