Where did my stock go?

[WendyC]

I made my first batch of stock with local grassfed beef bones, it simmer for 24 hours and then when I finally strained everything I was left with 3.5 quarts of stock - that didn't seem like much at all! I thought I started with a ton of water - I filled up my huge stockpot, but I guess that all that water evaporated off. Can I add water to make more stock as it boils down? Or, is 3 1/2 quarts just about what you are suppose to get?

Thanks!!

[phroggies]

I get about a gallon of stock unless, like last night, I #$%#@@ spill half a quart or so of it by decanting it.

I have read recently--I want to say in Shirley O. Corriher's Cookwise, but it could very easily be something else--that it's not a good idea to add water during the stock-making process because. . . oh, crud. I don't remember. I'll dig it out and see and post again.

[Laurel723]

:

As someone said-"subbin and scribin and takin notes"

[member]

I got 4 pints from my batch this morning. I usually add more water and it simmers and forgot this time 'round.

[CluckyInAZ]

But how does it taste? Does it taste concentrated? If so you can add some water to it when you use it, and it will be easier to store in a concentrated size.

[WendyC]

nak..

I am so used to the canned stuff, that I was totally shocked when I tasted it - it wasn't salty, but then I never added salt, so duh. Anyway - I couldn't tell if it was concentrated or not. I used 2 quarts in a beef and veggie soup today and it turned out great.

All that work, I expected to be overcome with stock! I wanted stock overflowing my freezer! Ahhh well.... Now I know to expect about a gallon.

[AnnC]

Originally Posted by WendyC

nak..

I am so used to the canned stuff, that I was totally shocked when I tasted it - it wasn't salty, but then I never added salt, so duh. Anyway - I couldn't tell if it was concentrated or not. I used 2 quarts in a beef and veggie soup today and it turned out great.

All that work, I expected to be overcome with stock! I wanted stock overflowing my freezer! Ahhh well.... Now I know to expect about a gallon.

I add water if it gets too concentrated. Sometimes I like it concentrated, then it's really thick gelatin, and I take it to work and add boiling water -- ta dah! Instant soup! But you can make it as watery or concentrated as you like.

Ann

[Laurel723]

Oh Ann awesome idea.

now why didn't I think of that?