WHAT DOES REDUCE BY HALF MEAN IN COOKING RECIPES

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PASTAMORE: WHAT DOES REDUCE BY HALF MEAN?

Nov 01, 2010 · Basically, reducing is a term that shows up in a lot of recipes, and apparently you're just supposed to know what it means — whether you've cooked much or not. Really, it just means to evaporate a portion of the liquid; wine, stock, sauce, etc. Often you'll see a direction to reduce a sauce by some fraction, perhaps a half, so using your best judgment, you evaporate and evaporate until only half the original volume is left.
From pastamoregourmet.blogspot.com

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HOW TO REDUCE BY HALF - JEFFREY MORGENTHALER

May 22, 2008 · When the liquid in the pot is the same height as your halfway mark, you’ve reduced that liquid by half. A couple of notes: This is only mildly accurate with straight-sided, flat-bottomed saucepots. Anything with curved or beveled edges won’t quite have the same effect.
From jeffreymorgenthaler.com

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HOW TO MAKE A REDUCTION - FOOD REPUBLIC

May 16, 2011 · It’s a line that comes up in recipes frequently: Reduce sauce by half, reduce liquid by 1/3, etc. But what does that mean, and how do you do it? In the kitchen, the term “reduction” refers to a technique that delivers intensely flavored, thickened liquid simply by boiling. Whether it is a soup or a sauce, by bringing the liquid to a rapid boil, it turns into steam and escapes from the pan, in turn reducing its original volume.
From foodrepublic.com

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HOW TO CUT A RECIPE IN HALF | COOKING SCHOOL | FOOD NETWORK

If you’re sautéing or searing a halved recipe, keep the heat and cook time the same but size down your pan. If you’re cooking a halved recipe in the oven, keep the oven temperature the same but...
From foodnetwork.com

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REDUCE - DEFINITION AND COOKING INFORMATION - RECIPETIPS.COM

When reducing, the liquid contents are boiled in order to evaporate and reduce the volume of liquid so that the remaining contents are thicker and more flavorful. If a recipe suggests reducing the sauce by a half, simmer the liquid to a half of the original volume is removed by boiling off the lighter liquid contents.
From recipetips.com

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COOKING Q&A: CUT A RECIPE IN HALF? | THE NEST - THE NEST

Sep 04, 2020 · A:The simplest method -- reducing all ingredients by half -- works for most recipes, particularly ones that don't require much precision or chemistry, like soups, stews, casseroles, and simple sauces. Example: If the recipe calls for one cup of a liquid or dry ingredient, reduce the amount to a half cup. (Be sure you're using liquid and dry measuring cups for the appropriate ingredients.)
From thenest.com

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WHEN THE RECIPE SAYS, "SIMMER UNTIL LIQUID IS REDUCED BY ...

Dec 08, 2012 · When the recipe says, "Simmer until liquid is reduced by about half..." CindyJ Dec 8, 2012 02:31 PM 23 ...how do you know when you've reached that point? I generally take a ruler, stick it into the pot to measure the depth of the sauce, then simmer until it's about half that depth. But surely there are other ways. How do you typically do it?
From chowhound.com

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3 WAYS TO REDUCE IN COOKING - WIKIHOW

From wikihow.com

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WHY DO RECIPES OFTEN SAY TO REDUCE THE LIQUID BY HALF WHEN ...

Answer (1 of 8): There might be differences in use of the word ‘deglaze’—but from what I've been taught, deglazing means adding liquid (typically wine), dissolving the solids stuck to the pan in it and reducing until there's no actual liquid left, just a sort of paste. You'll usually add more liq...
From quora.com

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COOKING Q&A: CUT A RECIPE IN HALF? | THE NEST - THE NEST

Sep 04, 2020 · Example: If the original recipe says to bake for one hour, the actual cooking time for the smaller recipe might be around 40 to 45 minutes. The simplest method -- reducing all ingredients by half -- works for most recipes, particularly ones that don't require much precision or chemistry, like soups, stews, casseroles, and simple sauces.
From thenest.com

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HALF RECIPE CHART WILL COME IN SO HANDY - THE WHOOT

Thanks to Recipe Lion, we are sharing this excellent Infographic that shows you how to reduce your recipes by half and also a third. As you can see, it’s not simply a matter of dividing your ingredients, there is somewhat of a science to it. Be sure to Pin.
From thewhoot.com

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CUTTING RECIPES IN HALF - CIVILIZED CAVEMAN COOKING

Cooking time will not be exactly half the time listed in the recipe. For half of a cake, bread, or pie recipe, the cooking time will be between two-thirds and three-quarters of the original cooking time. For half of a recipe involving meat or vegetables, the cooking time will usually be a little more than half. When in doubt, weigh it.
From civilizedcaveman.com

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HOW TO REDUCE A SAUCE - BON APPÉTIT | BON APPÉTIT

Mar 16, 2015 · 1. Go Meatless. Whatever solids are in your pan ( chicken as in the picture above), pork shoulder, short ribs, etc.), they're standing in the way of your braising liquid. Remove fully-cooked and ...
From bonappetit.com

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WHY RECIPES SAY TO BRING TO A BOIL, THEN REDUCE TO SIMMER

Dec 14, 2015 · Reason #3: Even Cooking. When a soup or sauce is boiling, you know that everything in the pot is at the same temperature, which means that it’s all cooking at roughly the same rate. From there, you can reduce the soup to a simmer and know that everything is still cooking at basically the same rate. It removes the guesswork.
From thekitchn.com

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HOW AND WHY TO REDUCE WINE - JAMIE GELLER

Feb 22, 2013 · Here is how to make a Wine Reduction. ½ cup wine; 2 tablespoons agave nectar; In a frying pan over medium heat, combine the wine and agave nectar. Bring to a simmer and cook until the liquid is reduced to about half the quantity, and is thick and syrupy.
From jamiegeller.com

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HALVING RECIPES AND COOKING TIMES.... : SLOWCOOKING

Cook time has more to do with liquid to food ratio, which remains the same when halving a recipe. 2. level 1. Day_Bow_Bow. · 6y. Your overall cooking time will be slightly less, but that's mainly due to the extra time needed to warm up the extra volume. After that, you generally want to slow cook the same amount of time.
From reddit.com

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RECIPE CONVERTER CALCULATOR: RESIZE YOUR RECIPE

Over the years we have expanded our selection of commercial equipment and wholesale supplies to include healthcare, educational, food, beverage, office, parts and hotel supplies. Our focus is your convenience – order online from your laptop, desktop, or smartphone 24 hours a day, 7 days a week.
From webstaurantstore.com

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HOW TO REDUCE LIQUIDS TO AMPLIFY YOUR COOKING

This means that water should evaporate first, and that is exactly what happens. As the water continues to vaporize, these flavorlicious chicken compounds become more concentrated, intensifying both flavor and color. The picture says it all. The more you reduce your stock, the more intense the flavor becomes.
From spoonuniversity.com

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HOW TO HALVE INSTANT POT RECIPES - 365 DAYS OF SLOW ...

Apr 15, 2019 · Does the cooking time change when you halve a recipe? Most of the time the cooking time will be the same when you halve a recipe. Pressure cooking cooks each piece of food equally. That means that each piece of chicken (2, 4 or 8) will require the same cooking time, and so will each grain of rice.
From 365daysofcrockpot.com

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WHAT DOES THAT MEAN?! COOKING TERMS DEFINED - HOW TO: SIMPLIFY

Aug 27, 2009 · Bread: To coat foods to be sauteed or deep-fried with flour or a breadcrumb mixture to create a crust. Broil: To cook with a direct heat source, usually a gas flame or an electric coil above the hood. Clarify: To make a liquid clear by removing sediments and impurities; to melt far and remove any sediment.
From howto-simplify.com

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HOW TO ADJUST CROCK POT SERVINGS - RECIPES THAT CROCK!

So, if you are cutting a recipe in half, using a smaller crock will help keep times similar. Cooking a recipe FASTER: If you choose to reduce a recipe’s ingredients but still use the same size slow cooker as the original recipe, it will cook a lot faster. It is always best to keep a close eye when attempting this method.
From recipesthatcrock.com

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HOW "DIVIDED" IS USED IN A RECIPE - THE SPRUCE EATS

Jul 04, 2019 · Some recipes require you to layer ingredients, or there may be two components to a recipe that share the same ingredients, so you will need to add only a portion of the total at a time. A good example of this is in a macaroni and cheese recipe, where you might see "6 tablespoons butter, divided;" the first 4 tablespoons of butter will be used ...
From thespruceeats.com

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