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2
votes
1answer
63 views

How to reduce a sauce at the bottom of a baking dish?

A recipe I'm interested in making asks to bake some vegetables in the oven in a baking dish, afterwards, to reduce any remaining liquid by putting the pan on a stove over medium heat. I'm not sure ...
3
votes
1answer
116 views

Does quality decrease by heavily reducing wine?

Somewhere I read a suggestion to reduce wine separately before making a red wine sauce. After doing that, the alcohol taste is always gone, and I can control the wine taste efficiently. A few times ...
1
vote
2answers
97 views

I want to know how to express the result of reduced liquid.

I want to know the best way to express the result of reduced liquid. Example; 5 quarts reduced to 3 Cups. Should it be expressed as ratio or percentage? How do I do the calculation?
1
vote
1answer
126 views

Which cut makes cheapest goulash?

I found I like goulash very much, but the bang for the buck is rather poor - I don't get much made for the amount of meat used up. I tried using different cuts; ham, neck, shoulder. The latter, ...
5
votes
1answer
111 views

What if anything make a liquid a good candidate for a reduction?

What if anything makes a liquid a good candidate for a reduction? Often you see things like wines and fruit juices called to be reduced for recipes. Why are they so common? What specifics about ...
1
vote
1answer
697 views

Pan instead of a skillet

I'm going to be cooking salmon in a white wine sauce & the directions indicate that I need to use a skillet. I don't have one of these, would I be able to use a normal pan or a frying pan instead ...
4
votes
2answers
668 views

Why does my red wine reduction go 'grainy'?

After frying some meat, say beef or lamb, sometimes I want to make a red wine reduction. After lifting the meat out of the pan I turn the heat down to low and add the wine. The wine tends to bubble ...
6
votes
3answers
20k views

My tomato sauce is very watery

It has flavor, but its consistency is too thin. Will letting sit over medium low heat evaporate enough to increase its density or is this useless? Would bringing it to a boil help more. I don't want ...
8
votes
3answers
29k views

How do you reduce a cream sauce?

My wife made a cream based sauce last night and the recipe said to "reduce" it. The cream sauce was comprised of some white wine, couple cups of heavy cream and chicken broth (my wife substituted ...
1
vote
3answers
3k views

How can I make very small quantities of balsamic reduction?

Last night, a dish called for a drizzle of balsamic reduction. I thought that, in order to get a good reduction and not burn anything, I'd need way more balsamic than the recipe called for. Is there ...
1
vote
2answers
2k views

Tasty red wine and garlic sauce for steak?

I'd like to make it from scratch, but haven't got a clue where to start. What herbs would go well with steak?
3
votes
4answers
347 views

How should I add wine to the sauce for my duck?

I have some chicken stock that I've made, that I want to use as a base for a sauce for some duck. I am roasting the duck bones at the moment and will simmer them in the chicken stock for a while. ...