Pam, This is perfect.
-----Original Message----- From: Pamela Fairchild via Cookinginthedark <[email protected]> Sent: Tuesday, August 7, 2018 5:26 PM To: [email protected] Cc: [email protected] 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 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 <[email protected]> -----Original Message----- From: Mike and Jenna via Cookinginthedark <[email protected]> Sent: Monday, August 6, 2018 2:29 PM To: [email protected] Cc: Mike and Jenna <[email protected]> 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 <[email protected]> Sent: Monday, July 23, 2018 5:13 PM To: Dani Pagador via Cookinginthedark <[email protected]> Cc: Jude DaShiell <[email protected]> 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 > <[email protected]> > To: cookinginthedark <[email protected]> > Cc: Dani Pagador <[email protected]> > 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 > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > -- _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
