Where did my stock go?

555 Views 7 Replies 6 Participants Last post by Laurel723, Aug 16, 2006

WendyC

Discussion Starter · Aug 15, 2006

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!!

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phroggies

· #2 · Aug 15, 2006

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.

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Laurel723

· #3 · Aug 15, 2006

:

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

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member

· #4 · Aug 15, 2006

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

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CluckyInAZ

· #5 · Aug 16, 2006

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.

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WendyC

Discussion Starter · #6 · Aug 16, 2006

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.

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AnnC

· #7 · Aug 16, 2006

Quote:

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

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Laurel723

· #8 · Aug 16, 2006

Oh Ann awesome idea.

now why didn't I think of that?

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