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Reply to "How far down can I cook down stock?"
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[quote=Anonymous][quote=Anonymous][b]I've cooked down stock to the point it congealed when cooled[/b], and would use a tablespoon or two at a time mixed with water. It was salty, but that just meant that I didn't need to salt any dishes that I used it in.[/quote] Mine does that all the time. I thought this was normal and supposed to happen...[/quote]
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