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?