Sheldon wrote:
> wrote:
> > 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?
>
> Can't really say, can't see your secret recipe. Some reductions call
> for simmer, some can handle a fast boil, but need to see your secret
> recipe. Also you may have a wimpy stove and you should be using a
> large diameter pot... the greater the surface area the quicker water
> can evaporate... most times the fry pan, braisier, or roasting pan the
> food was cooked in is used for quick de-glaze-reductions. For
> thicker/creamier sauces you need to reduce more slowly, and keep
> stirring... who said it's easy...
>
> Sheldon Schvitz
Lots of sauces; lots of pans. This last sauce, a tomato gravy; the pan,
Farberware 3 qt. The stove, a wimpy electric; but capable of producing
a steady simmer.
Saute; deglaze with
2 strips bacon, diced
1 cup onion, diced
1/2 cup red wine
Add and simmer
14 oz. beef broth
1.5 cups tomatoes, seeded, chopped
1.25 cup ketchup
2 T prepared yellow mustard
2 T brown sugar
Onions and tomatoes may have been slightly over recommended portions,
but the entire mixture equalled 4 1/2 cups in liquid measure. 25
minutes I simmered down to 3 Cups, pushing for 2 1/2. Maybe another 5
minutes would have done it, but that's 30 minutes, double what the
recipe recommended.