Explore by Tags

Entries tagged with 'reductions'

Ask the Food Lab: Do I Really Need To Reduce Wine Separately?

The Food Lab J. Kenji López-Alt 14 comments

"I was just watching an America's Test Kitchen episode in which they said to reduce a wine/port/red wine vinegar mixture till syrupy, then add chicken stock. I couldn't help wondering why that's any better than adding the chicken stock initially and reducing the whole thing. Water loss is water loss, right? To the same point, recipes are forever distinguishing between simmering sauces slowly versus rapidly reducing them. What's the difference?" More

More Posts