How to reduce a sauce at the bottom of a baking dish?
A recipe I'm interested in making asks to bake some vegetables in the oven in a baking dish, afterwards, to reduce any remaining liquid by putting the pan on a stove over medium heat.
I'm not sure whether it's safe to put a baking dish onto a stove, and since I have a glass-topped electric stove I'm worried that doing this will cause the dish to break due to uneven heating.
Is it safe to place the dish there? If not, how would I go about reducing any liquid left at the bottom of the dish?
Thanks!
Best Answer
WOW...this is a published recipe?? Are Pyrex casserole dishes safe for use on electric stovetops? It is very dangerous to put most bakeware on most stoves. Your best option would be to either originally bake in a stove-safe implement, or to transfer from a casserole to a saucepan at that point.
Only, only use cookware labeled as safe for a stove (usually only metal) on a stove! Period! To do otherwise as asking for potentially deadly shrapnel. I am not kidding!
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How do I lower the liquid in my oven?
Add a splash of alcohol to your liquid to reduce it more quickly because this helps the water boil off faster.How do you quickly reduce sauce?
A larger surface area will allow your sauce to reduce more quickly. A wide saut\xe9 pan or a Dutch oven are your best options. You can reduce using a small sauce pot, too, but it will take longer. Divide your reduction to complete the process more quickly.How long does it take for sauce to reduce?
A good reduction takes a fair amount of time, and it's ideal to simmer, rather than boil. Too-high heat can cause the sauce to over-reduce and/or become bitter. For most standard-sized braises, expect to invest anywhere from 15 to 30 minutes.What is a Reduction? How to Reduce a Sauce
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