What is the typical yield of finished stock from a given starting volume of water (accounting for evaporation), and how can you control the concentration?

Question

Find out the typical stock yield you can expect from your pot. Learn how much liquid evaporates and how you can control the final concentration.

Answer 1

Typically, you can expect to yield about 50-75% of your starting water volume as finished stock, depending on the simmering time and intensity. You can control the concentration by adjusting the simmering time and adding more water if needed.

Detailed Explanation:

When making stock, water is simmered for an extended period to extract flavor and collagen from bones and vegetables. During this process, evaporation occurs, reducing the initial water volume. The exact yield depends on several factors:

1. Simmering Time: Longer simmering times result in greater evaporation and a more concentrated stock. A shorter simmer will yield a larger volume but a less intense flavor.

2. Simmering Intensity: A vigorous simmer will cause more rapid evaporation than a gentle simmer.

3. Pot Size and Shape: A wider pot will have a larger surface area, leading to faster evaporation compared to a tall, narrow pot.

4. Lid Usage: Simmering with a lid on significantly reduces evaporation, resulting in a higher yield but potentially a less concentrated flavor.

To control the concentration of your stock:

1. Adjust Simmering Time: Simmer for a longer duration to concentrate the flavors and reduce the volume. Simmer for a shorter duration for a lighter stock with a higher yield.

2. Add Water: If the stock becomes too concentrated or the water level drops too low, add more water to dilute the flavors and prevent the bones and vegetables from scorching.

3. Skim Regularly: Skimming impurities during simmering not only clarifies the stock but also prevents unwanted flavors from concentrating.

Pro Tip:

Avoid adding salt to your stock while simmering. Salt concentrates along with the other flavors, and it's easier to adjust the seasoning later when using the stock in a recipe.