A lot of pan sauces typically say,after cooking the meat or chicken to deglaze the pan with wine, reduce by X amount then add other liquid usually stock. Then usually reduce again.
Since all you are doing is evaporating water and burning off alcohol and concentrating flavors, dose it really matter which one goes in first if you reduce to the same quantity at the end?
In other words, how is a cup of wine reduced down to 1/4 add any more flavor then the same cup reduced to 1/2 cup? You could say well its more concentrated, but not if you are adding another liquid which dilutes it back up.
I just cant get this conceptually right in my head. I am sure there is a good reason.
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