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Questions tagged [reduction]

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

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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 a way to make very small yields of balsamic…
yossarian
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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?
user22759
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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 of a skillet? If I do use a non-skillet pan, will…
Mary
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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 achieving caramelization, reduction and breaking…
user1721135
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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 not know how acidic wine or white wine is (is it?…
Bar Akiva
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When should I reduce tomato purée to brick red or stop midway?

In order to make tomato purée from scratch, tomatoes are boiled and then ground in a grinder to make a paste. As mentioned here, usually as I have been taught, one must always reduce the tomato paste till it is brick red in colour. No spices or…
Adiyarkku
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Heat levels when reducing balsamic vinegar

I'm going to attempt reducing a balsamic vinegar into a syrup, and while most recipes I've found recommend bringing it to just a boil and then lowering the temperature, none of them ever specify what setting I should use to bring up the initial…
Melissa
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How to stop erythritol crystallisation?

While making a "sugar" syrup reduction with erythritol, I have noticed that the liquid crystallises upon cooling. Google-fu says two parts of water and one part of erythritol will not crystallise. The two challenges with this are : One, upon…
happybuddha
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Making large batches of syrups and sauces without reducing the majority of what I originally started with?

I've recently come across the recipe to make one of my favorite glazes, "Jack Daniels Glaze" from T.G.I. Fridays and am close to perfecting it. The only issue I'm currently facing is that in order to get it to the thick consistency I want, I have to…
Carl Edwards
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how much alcohol is cooked away in preparing agar agar?

I make vegan jello by dissolving agar agar in boiling water. Sometimes I add liqueur (e.g. Grand Marnier) for a little flavoring and sweetness, in which case I would add about 0.5 cup of liqueur to 5.5 cups of water and bring it to a boil for about…
sfvoyage
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