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
>


Once the stock is finished extracting, you've strained it, and now it
just needs to be concentrated because it tastes thin: use a wok to
boil it down. The shape is just right for rapidly boiling stuff down
over high heat without burning.

If it tastes good and strong but doesn't have the right mouth-feel,
add a packet of unflavored gelatin.

Bob