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Old 09-09-2005, 05:34 PM   #1
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Reducing a cream sauce

Do I heat it up quite hot first and then simmer? Or just simmer away?

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Old 09-09-2005, 06:13 PM   #2
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Even though cream has a less chance of curdling (lower protein content that causes curdling and a higher fat content) I wouldn't take any chances so I would just let it simmer until you get the consistency you want to achieve.

Lets see what everyone else says.
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Old 09-09-2005, 06:34 PM   #3
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I agree with Haggis! I just simmer it and never let it get too hot.
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Old 09-09-2005, 06:44 PM   #4
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Thanks! Thats what I thought, just wanted to be sure.
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Old 09-09-2005, 08:56 PM   #5
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And watch the pot! Even at a simmer, once it hits a certain temp, you can have one heck of a boilover - the voice of experience speaking here!
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Old 09-09-2005, 09:00 PM   #6
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Heavy cream is the best to use for a sauce that calls for reduction. As aid earlier the high fat content prevents curdling.

I have never had a problem reducing at a full boil.
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Old 09-09-2005, 09:14 PM   #7
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Quote:
Originally Posted by marmalady
And watch the pot! Even at a simmer, once it hits a certain temp, you can have one heck of a boilover - the voice of experience speaking here!
Oh my. Been there done that.
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Old 09-10-2005, 01:28 AM   #8
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IMO when ever you cook, you should start on high and then turn down. Reason, it will take longer to heat up whatever you are using/cooking by starting on low or medium. You should bring it up the turn it down.
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Old 09-10-2005, 05:50 AM   #9
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Quote:
Originally Posted by ch3f
IMO when ever you cook, you should start on high and then turn down. Reason, it will take longer to heat up whatever you are using/cooking by starting on low or medium. You should bring it up the turn it down.
I concur. Also, be mindful of the temperature because it's not just curdling and boiling over that you need to worry about, but also burning.
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Old 09-10-2005, 07:26 AM   #10
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Ahh yes, burning - nothing like the smell of burnt cream!

Cream reducing is definitely a pot to be watched!
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