Can anyone tell me...

Newbs

...why one would add water to a sauce recipe if you were reducing it?[p]I'm going to try Nature Boy's Ginger Mahogany Rib recipe tomorrow and in the finishing sauce recipe, all ingredients except the butter and the cream, are added to a saucepan and simmered until reduced by a third. One of the ingredients is a 1/2 cup of water. Why add water only to have it evaporate while reducing the sauce? Is there a reason that I'm missing?[p]Thanks,[p]John

EddieMac

I'd probably e-mail Chris @ The Dizzy Pig....and ask him directly!....I'm sure he'll be able to answer questions about his recipe....[p]Ed McLean
Ft. Pierce, FL

Celtic Wolf

Newbs,[p] You don't want it to reduce before the flavors have a chance to blend completely. The added water give the reduction a few more minutes

Newbs

Celtic Wolf,[p]That makes sense.[p]Thanks,[p]John

Newbs

eddiemac,[p]Celtic Wolf's answer made sense but I'll email Chris to confirm. Should've just done that in the first place. Thanks Ed.[p]John

Nature Boy

Newbs, Got your email. Thanks.[p]I guess the best way to put it is that you put the water in to have it evaporate out! hehe. Anyways, just like Celtic mentioned.[p]If you don't put it in it will get too thick, but the reduction helps meld the flavors. The sauce is pretty potent, so I wouldn't want to add anything BUT water. [p]Not cooked that for years. Keep in mind, the flavors are pretty robust in that dish![p]Happy cookin, and please let me know how it comes out. Not even heard of anyone cooking that recipe for a while.
Chris

RRP

Nature Boy,
I have used that on salmon from time to time and love it!!!

Newbs

Hi Chris,[p]The recipe sounds excellent to me. I'm a big fan of Asian influenced flavours. I'll let you know how it turns out.[p]Thanks,[p]John