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Questions tagged [reduction]

The process of thickening a liquid by evaporating water or alcohol by heat.

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1answer
92 views

At what temperature should I simmer bolognese to avoid burning?

Bolognese requires a long period of low heat cooking or simmering, according to some recipes several hours. At what temperature should I simmer, in order to avoid burning / overcooking, while still ...
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1answer
125 views

When should or shouldn't you use pasta water? [duplicate]

Every sauced pasta dish recipe I ever read calls for using the water in which the pasta was cooked for the purpose of thickening the sauce, as the water contains a lot of starch which helps the pasta ...
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2answers
118 views

When making a sauce, at what point should you add the wine?

Should you add it right after heating the fat? Or after youre done sauteing all the veggies so they soak all the wine? Or should you start with the wine THEN add the fat?
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2answers
467 views

Keep alcohol in spiced rum reduction?

I'm working on a new recipe and want to make a spiced rum reduction without losing the alcohol. Don't just want it thicker or I'd use xanthum gum I want less liquid with stronger flavor and the ...
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1answer
108 views

Marinate sundried tomatoes with ethanol overnight?

One of my favorite meals is an oil pasta with sundried tomato, pork belly, and broccoli. When I make it, I put a cap or two of scotch after adding the tomatoes and it really makes it shine. I'm ...
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1answer
813 views

How do you reduce wine when deglazing without burning the fond?

I have found that by the time all the alcohol has evaporated, my fond turns from beautiful brown to charcoal black. Why does it happen?
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2answers
5k views

Reducing stock and then adding water

In the past I would simmer stock without a lid on, and the results were generally good. Strong flavor and good gelling after refrigeration. The only problem is that this resulted in very little stock ...
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1answer
1k views

Do sulfites cook out?

Do sulfites cook out when you reduce wine? The main cooking mode I'm thinking of is a braise: coq au vin or beef Bourguignon, but would also be interested in the shorter cooking time recipes, e.g. a ...
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2answers
2k views

Can you use wine for cooking even after it's past it's drinking date?

They say you should drink your wine in the 24 hours window since you have uncorked it. But what about using the wine in flavor bases to give sauces a sweet taste? Is it ok to use white wine for sauces ...
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2answers
4k views

Can you cook off the acidity in wine?

My marinara was strangely too acidic than before even though I used canned tomatoes which are normally ripe, but then I remembered I added white wine to the flavor base (which i reduced). First I do ...
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2answers
2k views

When should you season sauce that needs to be reduced?

I just thought about how seasoning a sauce is not a wise decision because if it needs to through reduction like marinara then the flavors would get too concentrated. But I always see people put salt ...
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2answers
12k views

When reducing, why do you simmer instead of boil?

All recipes call for simmering a dish if you wish to reduce. I know that if for example if I wish to reduce wine, it will take me double the time or even more if I simmer instead of just cranking the ...
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1answer
3k views

How do I know when my wine is properly reduced?

I guess it can be subjective according to tastes, but some reduction is required. If I could know what I am trying to do away with in the reduction process (alcohol, raw bite or volume) then I could ...
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6answers
4k views

How do I concentrate the flavor in orange juice?

I poured squeezed orange juice over my meatballs and I thought how well it complements them, but that it's too watery to enjoy with meat. I proceeded to reduce squeezed orange juice on the stove with ...
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2answers
569 views

What is “au sec”?

I am looking at making a variation of Alain Passard's egg, the Farm Egg with Corriander. The instructions are somewhat clear, with the key exception being the phrase "reduce until au sec". With a ...
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3answers
826 views

Is it possible to reduce without boiling?

I would like to concentrate flavour by reducing the water content but I do not wish to alter the temperature of the liquid. Is there a way to reduce the water content without boiling? Apart from ...
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3answers
6k views

How do I know when my sauce is reduced enough?

I followed this recipe over the weekend to try out something new: Eric Ripert's Red Snapper and Morels in Port Reduction My biggest issue was the sauce. It was very liquidy. I don't think it reduced ...
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1answer
594 views

Squash Casserole: Reducing the water content?

I love squash casserole, summer squash or zucchini. I notice when I use the zucchini, there seems to be a much greater water content and it makes it hard to set. The summer squash, although there ...
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1answer
2k 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 ...
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1answer
209 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 ...
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2answers
155 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?
3
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1answer
286 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
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1answer
136 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 ...
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1answer
2k 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 ...
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2answers
1k 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 ...
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7answers
221k 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 ...
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3answers
90k 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 ...
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3answers
7k 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 ...
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4answers
605 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. ...