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Archive for October, 2007

oval dishers

maple syrup and maple sugar

how to make mayonnaise

time to plant garlic

the razor’s edge

Many recipes call for “reduction.” Reducing a liquid by boiling it down until it is half or third or a quarter of the original volume intensifies the flavor. A concentrated liquid adds more flavor than a thin liquid. Great sauces are made from reductions because the flavor base packs a wallop. Reductions are critically important […]