[CnD] Reducing Liquids for Sauces and Stocks

Paula and James Muysenberg pjhmuy at gmail.com
Mon Feb 16 16:44:21 EST 2015

Hi, all,

     I really appreciate this list, and am enjoying learning from 
everyone. I also have another question. When a recipe says something 
like, "Simmer until reduced by half," how do you figure out when the 
liquid it at the right level, without getting burned?


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