Hi all,
I understand that boulion should not be cooked. An occasional bubble is OK. But no real bubbles, like with cooking, right?
If this is correct, how do I reduce the volume of my boulion? My pan is a 14 liter soup pan (+/- 3 gallon). If I let it simmer like boulion should (just below "full on" cooking) it doesn't really reduce. I tried 10 hours and only evaporated about 1 liter of water.
Can anyone advice me on this please?
thanks in advance!
cheers,
LateStart
I understand that boulion should not be cooked. An occasional bubble is OK. But no real bubbles, like with cooking, right?
If this is correct, how do I reduce the volume of my boulion? My pan is a 14 liter soup pan (+/- 3 gallon). If I let it simmer like boulion should (just below "full on" cooking) it doesn't really reduce. I tried 10 hours and only evaporated about 1 liter of water.
Can anyone advice me on this please?
thanks in advance!
cheers,
LateStart
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