In article >,
Michael Horowitz > wrote:

> Last night I made beef stock. Tasted very watery.
> Today I spent several hours reducing same.
> Tastes better but still very weak.
> Reading about, I see that this stock is intended to be the foundation
> for other things; serving as a 'base' with which to build i.e. use it
> to deglaze a pan, then (thus fortified, or with additional flavoring)
> reduce further and thicken.
> Is there a standard taste or feel that cooks use to determine how much
> reduction of the stock is enough or is that something that is a
> variable, corrected during a final reduction?
> Certainly the stronger the stock, the more flavorful the final sauce.
> - Mike

The bubbles during simmering go "ploop ploop" instead of "Pop Pop".
I stop when it starts to become a bit syrupy.
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