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09-09-2005, 04:34 PM
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#1
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,272
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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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You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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09-09-2005, 05:13 PM
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#2
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Sous Chef
Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
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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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09-09-2005, 05:34 PM
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#3
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Head Chef
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
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I agree with Haggis! I just simmer it and never let it get too hot.
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09-09-2005, 05:44 PM
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#4
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,272
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Thanks! Thats what I thought, just wanted to be sure.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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09-09-2005, 07:56 PM
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#5
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Executive Chef
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
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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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09-09-2005, 08:00 PM
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#6
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,721
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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.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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09-09-2005, 08:14 PM
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#7
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,272
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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! 
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Oh my. Been there done that.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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09-10-2005, 12:28 AM
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#8
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Cook
Join Date: Sep 2005
Posts: 78
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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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Ch3f
_______________________________________
Chef: If you want to bitch you must be perfect.
Cook: Well then, I will have to become perfect.
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09-10-2005, 04:50 AM
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#9
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Executive Chef
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
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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.
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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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"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
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09-10-2005, 06:26 AM
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#10
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Executive Chef
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
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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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