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