Reduced vegetable stock?
I made some vegetable stock a few months ago, before enrolling in rouxbe. i basically covered a whole bunch of vegetables - skins and all - with cold water and boiled forever.
the result tastes good, but i was left with about 7 quarts of stock - way too much. so i froze it.
after talking the lesson on Short Stock, i think i can infuse this stock in batches if i want to make different short stocks, so that should come in handy.
however, i'm also wondering if i can reduce and enrich this stock further, and also, what could i use the reduced vegetable stock for?
today i'm roasting some new mirepoix and then i will add the vegetable stock and reduce by half. at least i'll make some room in the freezer. any thoughts on when i could use this reduced vegetable stock? is this even a good idea?