What makes a broth concentrated?
The bones and water you start with tell only part of the story. What comes out of the pot depends on what the water takes up along the way, how much evaporates and how much broth you have after straining.
Start with the ingredients
For Bò, we start with a 1:1 bones-to-water ratio by volume using Portuguese beef marrow bones. That describes what goes into the pot. During the simmer, extraction and evaporation change the liquid; filtering also affects the final yield.
Two broths cooked for 24 hours can begin with different quantities of raw material and finish at different volumes. To understand concentration, ask about the starting ratio and the finished product as well as the time on the stove.
Dilute for the dish you are making
Warm a cup and taste it before adding water. If you’d like it lighter, add hot water a little at a time. A chilled spoonful can go straight into a pan sauce, where some of the water will evaporate again. Taste before you add more salt. What goes into the cup or pan is up to you. The 1:1 ratio describes the start of cooking.
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Updated · Alexander Pichugin