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25

How about using orange zest instead of the juice? That way you'll get a lot of the aroma and flavor we think of as "orange" without really changing the sweetness or acidity.


20

The whole thing should've been done with the lid off. Any time you're reducing a sauce, you want the steam (moisture) to escape. As for 'how thick', the standard test is 'coats the back of a spoon'. If you stir with a spoon, you should be able to lift the spoon out vertically, and the sauce doesn't immediately drip off of it. This test also lets you ...


10

You might try zesting the orange, reducing the juice a bit, and then adding the zest to the syrup and then cooking it down a bit more. You may or may not wish to strain it after letting the zest cook for a minute or so. If you do this, take care. I believe cooking it too long will make the zest overly bitter. Alternatively, you could use frozen orange ...


9

First of all, people indeed often add some seasoning in the beginning, but are usually careful with the amount, especially with salt. Flavor-wise, you could add it at the end, after the reduction and be fine. However, salt can also affect the process of cooking. For instance, it can draw moisture out of some vegetables when frying them first, meaning that ...


7

You have a couple of solutions: Make it thicker with agar agar instead of starch Use something like jam or marmalade The latter might be to close of the sugary paste you dislike. However agar agar contrary to starch has a really wide range of thickening. You can just make things from a tiny bit thicker than water to jelly. More over the boiling needed will ...


7

There's no rule that you have to drink your wine 24 hours after un-corking it, in fact some wines can taste better after 24 hours. 3 or 4 days is fine in many cases, and some wines are still drinkable a week after opening. This can be extended by refrigerating your wine after opening, white or red, you can get 2 weeks out of a bottle of wine if it's stored ...


6

Contra the previous answers: when using fresh tomatoes, one key to avoiding watery tomato sauce (and sauces based on many other kinds of vegetable purees) is to bring to close to a boil quickly at the start. Fresh tomatoes contain natural enzymes which will break down pectin and other other thickening components. By heating rapidly to a boil (or nearly so) ...


6

The only good way I know of to concentrate fresh orange juice and maintain the flavor is by removing the water. But not by heating it, as the heat will destroy the flavor. You need a vacuum distiller or freeze dryer for your orange juice. Pulling a vacuum will boil the juice at room temperature, removing the water without adding any heat.


6

Prior to adding wine (or any liquid), you have browned meat and/or vegetables. Ideally, you are looking for a dark browning. Once you've removed those items from the pan, you add wine or other liquid. It should begin to boil. Immediately begin scraping up the fond (the brown bits that have stuck to the bottom of the pan). They should scrape up with a ...


6

You can do something based on freeze-concentrating: Partially freeze it until ice crystals form Strain the ice off. The liquid will contain much of the alcohol and alcohol-soluble flavour compounds, along with some water. The ice will be mainly water with water-soluble flavour compounds and sugars. There will be alcohol in it, which will be lost. Up to ...


5

There's another reason for not boiling liquids, besides the possibility of making a mess (boiling over) or ruining it (scorching, etc.). You actually reduce the amount of flavor by boiling. As Kenji explains on Serious Eats : But here's the deal: when simmering, water is not the only thing escaping. Ever notice how when you come home to a pot of sauce ...


5

We do a lot of sauces and never use a lid through any part of the process. No need for it at all. Thickness desired is pretty much up to you. Start the process at higher heat so the ingredient's are all blended well then slowly turn down the heat until you get a consistent low simmer. This usually takes about 1/2 hour of standing close by and stirring ...


5

WOW...this is a published recipe?? Are Pyrex casserole dishes safe for use on electric stovetops? It is very dangerous to put most bakeware on most stoves. Your best option would be to either originally bake in a stove-safe implement, or to transfer from a casserole to a saucepan at that point. Only, only use cookware labeled as safe for a stove (usually ...


5

This is really down to both personal preference and experience. You know roughly how long you simmered this sauce for and that the consistency was too thin, so next time you know to simmer it for longer. It's impossible to give a more exact answer because there are too many variables: pan size and temperature, amount of liquid etc. The lid should always be ...


5

I have to wonder if you are using a wooden utensil to 'scrape the meat remnants'. If so, stop using wood. The wood will char and leave bits in your sauce, creating the bitterness. Try slowing down the process a bit and using less heat, at least initially as you deglaze the pan. The graininess could be charred bits of food which are burned before they are ...


5

Basically, a good stock is fairly concentrated. In general, home cooks use too high a water to bones/veg ratio for a proper result. So, when you leave your stock uncovered you are concentrating everything and, perhaps, getting a good result...at least one you like. However, this is difficult to tell without knowing your recipe. With respect to adding ...


4

I think that your problem doesn't come from using the wrong cut, but from using the wrong quality tier of meat. The cheapest pork in the supermarket, no matter which cut, is produced from cheap mass-held pigs with a certain type of "lifestyle" - no movement opportunities, cheap feed, lots of antibiotica. It produces a certain kind of meat, known as PSE ...


4

I think that you should strain your reduction through either a coffe filter or cheese cloth, if you have it. That would take care of the little bits of food still in ther and leave you with a clear smooth reduction. The other issue that you mentioned is that the reduction is left tasting bitter. This would most likely be a result of your fonde being burned ...


4

If you have enough time, you could make an orange extract. Just peel pieces of zest from several oranges (avoid the white pith) and soak them in vodka for a couple of weeks, then filter it. Then you could add it to the pan like wine, boiling off the alcohol (assuming you don't want alcohol in your sauce). You could also follow a homemade orange liqueur ...


4

The goal is to evaporate alcohol and concentrate flavor. If adding wine to a mirepoix, or sofrito...some sort of early stage aromatic vegetable... reduce the wine almost until the pan goes dry, but not dry enough to cause sticking or burning. The flavor will be absorbed into the vegetable and you are good to go. If there is another instance of wine ...


4

In sauce making, you would add liquid (wine, water, broth, etc.) to release the fond (browned bits) that adhere to the bottom of your pan. Therefore, as related to your question, after sauteing. The purpose is not to soak into anything, but to incorporate the flavor from the fond and the liquid into your sauce.


3

It's not necessarily a practical home kitchen answer, but rotary evaporators do this, by lowering the pressure over the liquid and circulating the liquid to increase surface area. There does exist a culinary vacuum rotary evaporator, for only $9,999.95 by special order! Note that it also captures the vapor to condense, because often the flavor you want is ...


3

As you pointed out, liquids reduce a lot faster when you crank up the heat compared to when you leave it at a gentle simmer. The reason is simply that you're introducing a lot more thermal energy into the liquid when you crank it up to the max. Once the liquid reaches the boiling point, any extra heat you provide will be canceled out by the cooling effect ...


3

I've roasted vegetables to address the same issue; it definitely works for eggplant and squash. All you have to do is spread them out over a baking sheet or two (if they're piled up the moisture won't escape as well) and roast at say 425F until they're mostly cooked, a bit shrunken down, and obviously not as wet. Your idea of grilling should work fine too, ...


3

You can' "cook off" acidity, but you can balance it. Typically in marinara, that is done with a small amount of sugar, or, better yet, half of a grated carrot per 28 oz can of tomatoes, sweated with your onion.


3

Not an expert at this, but I suspect the skin that forms on top is just the upper layers that gets slightly drier from being exposed to open air. By not being submerged like the rest of the sauce, fluids on top evaporate at a different ratio causing a more solid "skin" to form on top. It can also happen on casseroles or sauce heavy dishes that go in the ...


3

You would first boil the onions and then most likely burn them. 1st: boiling. Caramelization needs higher temperatures than 100 Celsius but as far as there is water in the mixture, temperature won't rise. Therefore you'll get boiled onions. 2nd: burning. Once the water is gone temperature rises very fast and since caramelization takes time you get to burn ...


3

I attempted this as an experiment and the result was very similar to traditional caramelized onion: https://imgur.com/f0R56HL I'm not expert so it is hard for me to comment on the changes in flavour, but it seemed surprisingly stereotypical of caramelized onion to me. The texture is softer, perhaps like a putty. One benefit of this technique is that this ...


2

You need: A large (.25 lb) parmesan cheese rind Time: bring to a boil first and then reduce to a simmer. expect no less than 4 hours. A deep kettle is better to reduce the chance of scorching because of too much surface area with a shallow pan. Note: The above is the Italian (Luca) way and guarantees a thick fresh tomato sauce.


2

A normal frying pan would probably work just fine for you. If you use a non-stick pan you'll tend to get less crisping on whatever you're cooking and if you plan to deglaze to make your sauce you'll get less yummy bits to work with. However, I've used non-stick cookware to make a lot of things (porkchops in white wine sauce, yum!) and it usually turns out ...


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