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innovative stock reduction

Solomon_40900

I wonder if there is an innovative way to reduce stock other than simmer it till eternity?

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richard.fine

Well, I guess the main thing that happens is water loss, right? So maybe you could remove the water in some other way.

Perhaps a centrifuge would cause the components to separate out, such that you could just pour away the more watery portion and keep the rest? I guess you'd lose things which are dissolved in the water that way, though I don't know if that matters... maybe you could centrifuge it to separate the water from the heavier elements, then boil the crap out of the water to distill the dissolved ingredients, then re-mix back into the centrifuged stuff, or something.

artstype

Pressure cooker

Don_Palmer_185671

You could use a vacuum to reduce the pressure such that it boiled at a lower temperature and there would be less cooking of the stock. The only problem is that all the lighter elements in the stock would boil off at the lower pressures. Perhaps there's a different process going on at high temperatures other than evaporation which will be negated by lower pressures.

Mike_WG__49564

High pressure reverse osmosis filter would remove water but nothing else, therefore concentrating your stock. In theory anyway...