Reduction ad absurdum
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? |
Reduction ad absurdum
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 |
Reduction ad absurdum
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Reduction ad absurdum
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