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Reply to "How far down can I cook down stock?"
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[quote=Anonymous]It's totally okay to do - the longer you simmer it, the more you concentrate the flavor. It will end up being a demi-glace. Something I started doing last year is pressure canning stock. You will need to buy a new piece of equipment (mine was about $80) but it's so worth it to free up all that freezer space and not have to thaw out a big block every time you want some stock! [/quote]
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