General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 15-04-2006, 12:54 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Feb 2006
Posts: 50
Default 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?


  #2 (permalink)   Report Post  
Old 15-04-2006, 01:18 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 1,861
Default 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
  #4 (permalink)   Report Post  
Old 15-04-2006, 07:41 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Feb 2006
Posts: 50
Default Reduction ad absurdum

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.

Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
suffering reduction George Plimpton Vegan 34 10-04-2012 04:57 PM
Reduction Steve B[_12_] General Cooking 0 23-09-2010 03:50 PM
Reduction Question (again) Dan S. General Cooking 7 25-03-2009 10:23 PM
Balsamic Reduction? The Ranger[_6_] General Cooking 3 12-05-2008 07:54 PM
Oxidation reduction Adam Preble Winemaking 6 27-09-2005 10:37 PM


All times are GMT +1. The time now is 07:01 AM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017