In article >,
"Bob (this one)" > wrote:

> OmManiPadmeOmelet wrote:
>
> > "Bob (this one)" > wrote:
> >
> >>Janet Bostwick wrote:
> >>
> >>>"Bob (this one)" > wrote
>
> >>>snip handling of chicken stock
> >>>
> >>>>One way to handle it. Or reduce it to a heavy gel and just store in the
> >>>>fridge. Lasts for months that way. Concentrated.
> >>>
> >>>Really? I didn't know that. I thought it would go bad.
> >>
> >>It's reduced to a dense gel, kinda like a gelid fudge, and kept in a
> >>covered container. A gallon of stock becomes maybe a cup or a cup and a
> >>half of concentrate.
> >
> > Now yer talkin' Demi-glace? (hope I spelled that right)
>
> No. Demi-glace is a bit more complicated than this - it's a sauce and
> stock combination that's reduced. This is just a reduced stock.

Ok, educate me please. ;-)
I thought it was just a super reduced stock.

Thanks!

>
> > We made a bunch of it out of emu bones one time.
> > Cooked 3 gallons down to about a quart and a half.
> > The texture was like molasses and OH was it good!
> >
> > We froze it tho'. Did not know it'd keep refrigerated?
>
> Freezing or refrigerating depends on how concentrated you make it. It
> needs to be close to solid for it to only be refrigerated. Very thick.

It darn near was.
We've only made it once.

> Just to be safe, maybe freeze it in small batches and thaw as needed
> unless you know what to be looking for in terms of density. Different
> stocks will reduce differently, and some don't reduce well - fish stock,
> for example.
>
> Pastorio

I've honestly never tried to make a seafood or fish stock.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson