[CnD] Reducing Liquids for Sauces and Stocks

John Diakogeorgiou jdiakoge2584 at gmail.com
Mon Feb 16 22:36:47 EST 2015


I really wouldn't worry to much about the exactness of the liquid.
Most recipes do not need to be exact.

On 2/16/15, Paula and James Muysenberg via Cookinginthedark
<cookinginthedark at acbradio.org> wrote:
> 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?
>
> Thanks,
> Paula
>
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