I was thinking about reduction sauces the other day. It seems reducing stocks must lose some of the more volatile flavors. Do you know if anyone ever tried to reduce stocks by partial freeze drying instead? Seems doable with a large chamber sealer?
Feels like it's a quite big hassle just to try it out:
[video=youtube;mlywGYcY-tA]https://www.youtube.com/watch?v=mlywGYcY-tA[/video]
Enter your email address to join: