Tommy Joe > wrote:

>On May 5, 8:40*pm, Brooklyn1 <Gravesend1> wrote:

>> The solids to liquid ratio is really a matter of taste... you can
>> always reduce your stock to amplify its flavor, and sometimes a less
>> robust stock is desired. *Personally I prefer more concentrated meat
>> stocks but I like lighter vegetable stcoks.

> Matter of taste? I have no taste, that's why I asked the
>question. Yes, I too prefer a more concentrated stock. I do the same
>with beans, cook them down so much that when served later water has to
>be added. The reason for my question is that I don't want to go
>through a stock making process and wind up with too little of it.

I would say when making veggie stock, the stockpot is pretty much stuffed
full of veggies (veggie scraps in our case), and after boiling, straining
and boiling down, this yields a volume of about 1/4 pot of concentrated
veggie stock. This might fill several ice cube trays, and a given
usage of stock involves let's say two to five of these stock icecubes.

We need to do this every two months or so. Sometimes, if there's a lot
of starting material we have two or even three pots going.

Steve