Stock question

"Reg" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I've read and heard that over reduction of stock can
change it and mute some of the flavors. Has anyone found
this to be true?

For example, if you take X amount of stock, reduce it by
one quart, then add back in one quart of water, will the
flavor have changed significantly? If so, how?

I've never encountered a muting of flavors. Quite the
opposite. Bases are stocks which have been reduced to a
paste. I think the ratio is something like 50 gallons of
stock to a pint of base. And bases are incredibly rich and
flavorful. They are the secret of many chefs.

Paul

Paul M. Cook©® said:

I've never encountered a muting of flavors. Quite the
opposite. Bases are stocks which have been reduced to a
paste. I think the ratio is something like 50 gallons of
stock to a pint of base. And bases are incredibly rich and
flavorful. They are the secret of many chefs.

I didn't think so either. Just goes to show that you
shouldn't believe everything you read, even from
experienced chefs.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com