Stock reduction to glace.... how to avoid "exploding" liquid?

Discussion in 'Food & Cooking' started by frereandre, Feb 22, 2013.

  1. frereandre

    frereandre

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    Home Chef
    Hello,

    I am a home cook and do pretty much everything from scratch... including my stocks. I reduce them to the glace stage for my sauces.  However, every once in a while, there are super heated pockets of liquid that "explode" and create quite a mess...

    Any advice as to how to avoid them? 

    Thank you,

    André