Re: [CnD] How Do You Know When A Liquid's Been Reduced?

```Pam,

This is perfect.```
```
-----Original Message-----
From: Pamela Fairchild via Cookinginthedark <cookinginthedark@acbradio.org>
Sent: Tuesday, August 7, 2018 5:26 PM
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] How Do You Know When A Liquid's Been Reduced?

I do not usually make recipes that call for reducing liquids, but before I
tackle the job, I will perform the following task:
1. Choose a pot that will always be used for reducing liquids.
2. Put 3 cups of cool water in the pot.
3. Put the handle of a wooden spoon into the liquid, measure how far up the
handle the liquid comes and put a notch in the handle so you can find that mark
again the next time you need 3 cups of liquid measured.
4. Dump out the liquid and put 2 cups of liquid in your pot. Make a new notch
The liquid should come up to the first notch you made. You have 3 and 2 cups
marked. If you want to mark 1 cup, go ahead. Sometimes you will want to reduce
from 3 to 1 cup. When you have time you might want to cut off the bowl of the
spoon and make this a measuring stick only. You did use the handle end,
4. Place the pot on a burner and turn on the heat. As it comes to a boil, turn
it down to a designated temperature.
I usually turn my electric burner so its pointer is pointing down in the 6:00
position.
5. Turn on a timer and have your friend watch to see when about a third of the
liquid has evaporated. No friend, try about 8 minutes. Test with your new tool.
6. Turn off the pan and timer. Write down the time it took to come to the boil,
the time it took to reduce, and the setting you used for the reduction.
Now that you know how much time it takes to reduce a cup of liquid in a given
pot, you can sort of guess about how to do other amounts if you always use the
same pot and stove setting.  By moving a spoon around in the pot you can sort
of tell how much has disappeared.
Just touch with care so you don't burn your finger. If you are lucky the recipe
will tell you about how much time it will take for the reduction. Some things
take only a couple of minutes. The catch here though is that at times you will
need to reduce at a lower temperature if the liquid is getting thick enough to
splash about. When this starts to happen I usually assume the reduction is
sufficient. One day I reduced chicken stock down to make gravy and it almost
all dried away. I almost burned my pan, but boy, was that gravy rich and good.
It was a really close call though because I was distracted and doing too many
things at once.
I really dislike the idea of putting bread or some other item in the pot that
could change the flavor, like cardboard. Now that I have confused everybody,
probably even myself, it is time to shut up.

Pamela Fairchild
<pamelafairch...@comcast.net>

-----Original Message-----
From: Mike and Jenna via Cookinginthedark <cookinginthedark@acbradio.org>
Sent: Monday, August 6, 2018 2:29 PM
Cc: Mike and Jenna <schwal...@gmail.com>
Subject: Re: [CnD] How Do You Know When A Liquid's Been Reduced?

Even with some vision I have some issues with this. Theirs got to be a better
way. I Jude I think your idea is great but something reuseable would be nice.

-----Original Message-----
From: Jude DaShiell via Cookinginthedark <cookinginthedark@acbradio.org>
Sent: Monday, July 23, 2018 5:13 PM
Cc: Jude DaShiell <jdash...@panix.com>
Subject: Re: [CnD] How Do You Know When A Liquid's Been Reduced?

1) get some clean cardboard and cut it into three strips, 2) get the
cooking container to be used and put the amount of liquid into it the
recipe says to reduce the amount; if you have three cups in and the
recipe says reduce to 2 cups, you in this case would put 2 cups of
liquid in the cooking container, 4) take the first cardboard strip and
put it into the liquid holding it vertical so the dry end points at the
ceiling, 5) take the strip out of the container and measure the wet
area as opposed to the dry area, 6) empty the container and do your
recipe, 7. when you get to that reduce liquid part put the second dry
strip into the container and remove and measure wet and dry areas this
one will have a larger wet area on it if you did it right, 8. Do the
reduction and use the third strip to measure and when the wet area
matches the first strip, you got your reduction correct. You may need
more than three strips; just keep the first test strip safe and away
from the others so you can do your comparisons with it as reduction
continues. On Sun, 22 Jul 2018, Dani Pagador via Cookinginthedark
wrote:

> Date: Sun, 22 Jul 2018 18:59:00
> From: Dani Pagador via Cookinginthedark
> Subject: [CnD] How Do You Know When A Liquid's Been Reduced?
>
> Hi, Everyone.
> I'm hoping the no-stupid-question rule applies here. I see recipes I
> want to try, but don't do anything with them because they call for
> usable vision?
>
> Thanks,
> Dani
> _______________________________________________
> Cookinginthedark mailing list
>

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