This is perfect.

-----Original Message-----
From: Pamela Fairchild via Cookinginthedark <> 
Sent: Tuesday, August 7, 2018 5:26 PM
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 
at this spot on your spoon handle. Now, add another cup of water to your pot. 
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, 
right?Your tool, made from a cheap wooden spoon,  is ready, and you want 3 cups 
of liquid in your pot.
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 
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

-----Original Message-----
From: Mike and Jenna via Cookinginthedark <>
Sent: Monday, August 6, 2018 2:29 PM
Cc: Mike and Jenna <>
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 <>
Sent: Monday, July 23, 2018 5:13 PM
To: Dani Pagador via Cookinginthedark <>
Cc: Jude DaShiell <>
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

> Date: Sun, 22 Jul 2018 18:59:00
> From: Dani Pagador via Cookinginthedark 
> <>
> To: cookinginthedark <>
> Cc: Dani Pagador <>
> 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 
> reducing the liquid/sauce. How would I go about this without any 
> usable vision?
> Thanks,
> Dani
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> Cookinginthedark mailing list


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