Storing stocks, glazes and diluting glazes to original volume

Discussion in 'Food & Cooking' started by slayertplsko, Apr 25, 2011.

  1. slayertplsko

    slayertplsko

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    Since there are no good convenience bases sold in my area and I don't have time to make stocks too often, the only possibility seems to be that I make 3-4 liters at a time, reduce it as much as possible, freeze it and then dilute the desired amount in water when I need it.
    However, I've read that glazes diluted in water to their original volume don't taste the same as the stocks they were made from. Is there a way to fix this, e.g. by simmering with additional herbs and vegetables for an hour or so? Thanks.
     
  2. fishinchef

    fishinchef

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    My kitchen is tiny so I freeze demi during high volume times (usually the holidays).  If your original product is sound it can be frozen and used just fine, if your glace is substandard it will come out of the freezer just as bad.  I've done this succesfully numerous times and also with stocks as well.
     
  3. planethoff

    planethoff

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    I agree with Fishin 100% and I'm also guessing you are over-diluting your demi?  I use the tiniest amount of water only when necessary when reconstituting.
     
  4. nicko

    nicko Founder of Cheftalk.com Staff Member

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    I would also make an equal batch of the stock and freeze it along with the demi and use that to dilute instead of water. I think that would cut down on your problem considerably. It doesn't seem logicaly to me that you can dilute demi with water to get a stock consistency and still keep the original flavor just by adding herbs and spices.
     
  5. planethoff

    planethoff

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    No offense Nicko, but at that point why not reduce the demi a little bit less.  Having to make a separate stock defeats the purpose.
     
    Last edited: Apr 29, 2011