Just made my very first stock concentrate! I suppose I should have done this much earlier on, but I had a freezer full of beef chicken and veggie stock from my slow cooker, so I was using all those up.
Each book seems to have one or more stock concentrate recipes, plus all the blogs and forums have their spin, so it was hard to choose which one to make. The parmesan cheese sold me on this recipe. I made it pretty much as suggested, but I only had one small tomato so I threw in a few (15 g) sundered tomatoes I had languishing in the fridge.
It was pretty paste-like, and for the last 1 min on speed 10 I needed to stir with the spatula quite a bit, and that part was messy.
Oh, and one more modification that I'm a bit ashamed to admit. I had some dry champagne that had gone flat (but still tasted decent, although not something I wanted an entire glass of) so I used that in place of the dry white wine.
It's hard to say how the end result is without using it in a recipe. I might take a page from JD's book and make a cup of warm broth before bed tonight to give it a true taste test.
