Reducing a cream sauce

[Alix]

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

[Haggis]

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.

[Shunka]

I agree with Haggis! I just simmer it and never let it get too hot.

[Alix]

Thanks! Thats what I thought, just wanted to be sure.

[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!

[Andy M.]

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.

[Alix]

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.

[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.

[ironchef]

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.

[marmalady]

Ahh yes, burning - nothing like the smell of burnt cream!

Cream reducing is definitely a pot to be watched!