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Old 01-03-2013, 12:58 PM   #1
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Reduce "to au sec." Explain???

I was fortunate enough to find the 1991 CIA New professional chef book at a consignment store. Have been working my way through it and got the the sauces section and one of the instructions says "Reduce to au sec." when talking about stock reduction. Can someone tell me what that means?

Thanks,

Greg

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Old 01-03-2013, 01:05 PM   #2
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Sec means dry in french. So I would say that you would reduce your liquid until it is almost dry.
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Old 01-03-2013, 01:08 PM   #3
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Quote:
Originally Posted by laytonga View Post
I was fortunate enough to find the 1991 CIA New professional chef book at a consignment store. Have been working my way through it and got the the sauces section and one of the instructions says "Reduce to au sec." when talking about stock reduction. Can someone tell me what that means?

Thanks,

Greg
I think it means to almost dry. Your pan should be almost dry. Then you continue with the sauce.
kades
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Old 01-03-2013, 01:14 PM   #4
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Reduce until almost dry.
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Old 01-03-2013, 01:52 PM   #5
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Thanks

Thanks
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Old 02-14-2013, 08:48 AM   #6
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Reduce until almost dry.Good to know. Thank you.
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