Simmering with or without the lid
Many Indian recipes give the requirement of simmering the gravy, covered until reduced. I'm wondering if this advice is flawed as one would presume the pan would need to be uncovered in order to reduce the liquid.
Best Answer
It depends on how long the recipe calls for, and how much reduction is required. Most Indian recipes I make don't require much reduction, they are relatively thick to begin with. Lids don't seal perfectly, you will lose moisture even with the lid on. If you have a long, slow cook it may reduce enough for some recipes.
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Quick Answer about "Simmering with or without the lid"
A simmering pot should always be left uncovered. The goal when simmering is to keep the contents of your pot just below boiling point. The gentle agitation that simmering provides will delicately keep everything moving without burning or boiling over.一触即発☆禅ガール - れるりりfeat.初音ミク\u0026GUMI / Simmering ZEN Girl - rerulili feat.miku\u0026gumi
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Answer 2
Some recipes do call for a slow reduction of a sauce, especially if the sauce contains something that requires slow, gentle cooking (usually stewing meat of one kind or another). as Chris H has commented, that would be with the lid cocked, or not perfectly sealed. It saves the trouble / utensils taken in separating whatever has cooked in the sauce, reducing the sauce rapidly, and recombining for service.
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