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Old 11-10-2008, 04:16 PM   #21
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It's bubbling away right now, and sure smells good. I don't intend to serve it for another couple hours. I went with the thyme, garlic, bay leaf, crushed red pepper flake combo.

You don't mind that I'm adding a few leftover green beans, do you?
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Old 11-10-2008, 04:47 PM   #22
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Hmmm. How did I miss this recipe? C&P! Thanks Uncle Bob.
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Old 12-04-2008, 04:58 PM   #23
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Is the anything else I can use instead of Dry White Wine to deglaze? And what does 'reduce by half' mean....?
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Old 12-04-2008, 05:12 PM   #24
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You can always use chicken broth/stock to deglaze, & "reduce by half" means to allow the mixture to simmer down until it's half it's original volume - i.e 4 cups down to 2 cups, etc., etc.
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Old 12-04-2008, 05:52 PM   #25
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^^^^^^^^^^^ That'll Work !!
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Old 12-04-2008, 06:54 PM   #26
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Thank You!!
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Old 12-04-2008, 07:11 PM   #27
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Quote:
Originally Posted by beginner_chef View Post
Is the anything else I can use instead of Dry White Wine to deglaze? And what does 'reduce by half' mean....?
When it comes to reducing broth/stock, I use a metal ruler. Before I begin the reduction, I insert the ruler and measure the depth of the liquid. When the measurement is half the original, it's reduced by half. No guessing.

Bear in mind, though, this is most accurate if the sides of the pan are perpendicular to the bottom, or not sloped.
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Old 12-04-2008, 09:03 PM   #28
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BeginnerChef - what KatieE does is fine, but definitely NOT necessary. It's very easy to just eyeball your liquid & estimate when it's down by half. This defiitely is not rocket science.
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Old 12-04-2008, 09:49 PM   #29
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Whoa.....gotta make that! Looks wonderful and bet it tastes even better than it looks!

Thanks!
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Old 06-08-2009, 11:01 AM   #30
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That looks delicious Uncle Bob!
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