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I am making stock from bones and I was simmering it with the lid off. I want to simmer it for 3 days. This morning the liquid was reduced by a significant amount even though the heat was extremely low. I put the lid on to stop the evaporation but is it okay to add new water to the stock? Thanks

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Why do you want to simmer for three days? –  rumtscho Feb 1 '12 at 15:43
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This is why pressure cookers were invented. –  rfusca Feb 1 '12 at 15:44
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1 Answer

I have never seen a stock recipe that recommended 3 days. In my experience, after 12 hours the bones gave up all they had and would crumble when touched.

Even so- simmering with the lid off will cause quite a bit of evaporation. Definitely add water whenever you notice it is low.

I've had stocks dry up completely and it smells absolutely horrible when they burn.

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...and good luck cleaning the pot afterward. –  Aaronut Feb 1 '12 at 23:12
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It's easy to clean a pot like that, just toss it in the trash >< –  Brian Feb 2 '12 at 0:26
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