wrote on 15 Apr 2006 in rec.food.cooking

> 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?
>
>

Try a larger pan...larger surface area means faster evapouration.

--
-Alan