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 Post subject: Cooking questsion - reducing
PostPosted: Thu Nov 23, 2017 12:25 pm 
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Joined: Sat Jun 30, 2012 5:22 pm
Posts: 8837
Why do you "reduce"? A recipe i have starts with 4 cups of water and you cook it til it is "reduced" to half. Why not just start with half?


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 Post subject: Re: Cooking questsion - reducing
PostPosted: Thu Nov 23, 2017 12:50 pm 
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Joined: Sat Jun 30, 2012 7:14 pm
Posts: 8115
USUALLY reductions start with something other than water as liquid - and you concentrate that ingredient.

I've occasionally "cheated" by using, for example, orange juice concentrate that has less water added than the concentrate can indicates. But it doesn't always work well - just sometimes.

The reduction process also gives a longer simmer time, which also affects the taste of the final product.

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 Post subject: Re: Cooking questsion - reducing
PostPosted: Thu Nov 23, 2017 2:42 pm 
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Joined: Sun Jul 01, 2012 5:16 pm
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Location: Sunshine State
Reduction concentrates the flavor as it simmers away the liquid.

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