Is there a secret to the perfect reduction?!


Question: I mean, technique-wise...not recipe-wise.


Answers: I mean, technique-wise...not recipe-wise.

I'll tell you my secret...
1. Don't season it, till you get the desired result. (coats the back of the spoon)
2. simmer your reduction, don't go all willy-nilly boiling it. it takes time.
3. don't think you gotta get all fancy. Use fresh herbs (thyme and rosemary is all I use) less is more.
4. when using alcohol (marsala, burgundy wine) make sure the alcohol cooks out. Taste a couple times to see. it doesn't have to flame to cook out.

Don't know!!!!But my sister can cook every recipes!And it's delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!...

I don't think there is some "X" secret that would make the perfect reduction, it's just trial and error, having the right recipe, knowing your stove, and having practiced. Much like any other cooking, even with the same exact recipe, two cooks could come out with totally different products. Keep in mind things like elevation and humidity, too. Just practice, I guess. That will help you develop the perfect reduction... for you. :o)

There is no secret to making a good reduction no matter what the liquid is that you are trying to reduce. Use a pan that has a diameter of at least 10" and simmer the liquid slowly. Don't season before you have reached your desired reduction because the seasonings you add get stronger with the reduction of volume of the liquid. Don't be afraid to give the reduction a stir or shake every once in a while and most important be patient and don't rush. My favorite wine reduction takes nearly 45 minutes to bring it from 2 cups to 1/4 cup in volume. But the time it takes to intensify the flavors is worth every minute. Dont use any liquid that does not taste good enough to drink. Cooking sherry's with tons of salt are garbage and if you reduce that you end up with a salty waste of time i wouldnt serve to the dog.

I am so stupid I thought you meant working out.





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