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

  • 3
    Why do you want to simmer for three days? – rumtscho Feb 1 '12 at 15:43
  • 1
    This is why pressure cookers were invented. – rfusca Feb 1 '12 at 15:44

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.

  • 2
    ...and good luck cleaning the pot afterward. – Aaronut Feb 1 '12 at 23:12
  • 2
    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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