For the life of me I cannot reduce a sauce within the time a recipe
suggests. Any recipe. Never. I know a healthy simmer, but it just
doesn't cut it. Last night 4 1/2 cups made it down to 4 in 15 minutes.
The recipe suggested it should be 2 1/2 cups. Another 10 minutes got
it down to 3 cups where I just quit. Do recipes really mean boil when
they say simmer?

Okay it's humid down here, but I don't live in a greenhouse. And my G &
T's seem to evaporate too quickly. So what's going on with this
reduction bizness?