Reduction

Advice, Questions, and Discussions about Reduction

I reduced a glaze for roasting cornish hens too much and it congealed. Can it be saved? The glaze was 1/2c orange marmalade + 2T orange juice.
- Posted by:Tamara
- November 10, 2018
- Updated about 6 years ago
- glaze
- reduction
- 2611 views
- 3 Comments
Can in refrigerate a reduction that's halfway done and then finish reducing it tomorrow?
- Posted by:Emily Williamson
- November 11, 2015
- Updated about 9 years ago
- reduction
- Pomegranate molasses
- 1898 views
- 2 Comments
how do i reduce a fruit puree to a syrup-y consistency without sugar
- Posted by:ErinS286
- January 12, 2013
- Updated almost 12 years ago
- 7559 views
- 3 Comments
I'm making a pomegranate-balsamic reduction. It's just begun reducing, and it has a fairly strong bitter aftertaste. Should I be worried?
- Posted by:Yiniverse
- December 24, 2012
- Updated almost 12 years ago
- reduction
- sauces
- 6626 views
- 8 Comments
Can I save a too-reduced basalmic reduction?
- Posted by:PhillipBrandon
- March 29, 2012
- Updated over 12 years ago
- 38692 views
- 7 Comments
this is for a very important dinner tomorrow night. the taste is too bright. can i add beef bouillion and more chianti and reduce?
- Posted by:AnyaTika
- December 2, 2011
- Updated about 13 years ago
- 2827 views
- 3 Comments
I have tried to make a balsamic reduction. I read dozens of online recipes about it and even watched several online videos. I poured...
- Posted by:christyud23
- November 21, 2010
- Updated about 14 years ago
- 37133 views
- 3 Comments

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