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Reducing heavy cream problem...

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Reducing heavy cream problem...

phan1 | Mar 17, 2008 02:26 AM

Hi, I've been trying to make some sauces by adding whipped cream to stock and then reducing. The thing is, when reducing whipped cream, it gets a little grainy and not very pretty looking. Is that supposed to happen? Do people just strain it and serve after reducing it? Am I reducing at too high a heat?

Thanks

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