They say you should drink your wine in the 24 hours window since you have uncorked it. But what about using the wine in flavor bases to give sauces a sweet tast
Do sulfites cook out when you reduce wine? The main cooking mode I'm thinking of is a braise: coq au vin or beef Bourguignon, but would also be interested in t
In the past I would simmer stock without a lid on, and the results were generally good. Strong flavor and good gelling after refrigeration. The only problem is
I have found that by the time all the alcohol has evaporated, my fond turns from beautiful brown to charcoal black. Why does it happen?
One of my favorite meals is an oil pasta with sundried tomato, pork belly, and broccoli. When I make it, I put a cap or two of scotch after adding the tomatoes
I'm working on a new recipe and want to make a spiced rum reduction without losing the alcohol. Don't just want it thicker or I'd use xanthum gum I want less li
Should you add it right after heating the fat? Or after youre done sauteing all the veggies so they soak all the wine? Or should you start with the wine THEN ad
Every sauced pasta dish recipe I ever read calls for using the water in which the pasta was cooked for the purpose of thickening the sauce, as
Bolognese requires a long period of low heat cooking or simmering, according to some recipes several hours. At what temperature should I simmer, in order to av
Apologies if I've phrased this wrongly. I don't try to do this very often: that is, boil a sauce to evaporate the liquid (I understand this to be known as 'red
Imagine I liquefy 10 onions with a powerful blender and I subsequently reduce the liquid. What would happen? Would I end up with a caramelized onion paste? Or s
I make vegan jello by dissolving agar agar in boiling water. Sometimes I add liqueur (e.g. Grand Marnier) for a little flavoring and sweetnes
I like fresh fruit reductions like cranberry coulis or lingonberry and huckleberry sauce. But I am worried that I'm not merely evaporating the water, but changi
I've recently come across the recipe to make one of my favorite glazes, "Jack Daniels Glaze" from T.G.I. Fridays and am close to perfecting it. The only issue I
I was trying to make Alton Brown's Pomegranate Molasses, but had trouble converting his "medium-low heat" to my electric (glass top) stove. I ended up with what
While making a "sugar" syrup reduction with erythritol, I have noticed that the liquid crystallises upon cooling. Google-fu says two parts of water and one part
Last night I attempted to make a reduced sauce out of equal parts soy sauce, mirin, sake, and sugar. I let it simmer in a saucepan over medium-low heat until it