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Reducing sauces / weight

post #1 of 6
Thread Starter 

Is there a simple tool to judge when a certain amount of water has reduced from a liquid? Where I'm currently employed, we make a german chocolate icing that is cooked for 20 minutes. I know what it should weigh after to get our desired thickness, and that depending on who makes it (heat level). This can happen in as little as 10 minutes. What would be the simplest way to determine this? I was thinking having a scale on hand to pull the pot back and forth from, but the heat involved and that we use smaller digital scales might present a problem. Any insight would be much appreciated.

post #2 of 6
I generally use a spoon, dip it in the sauce and (may differ if you want your sauce to be thick) once the sauce begins to lightly coat the spoon your sauce should be finished reducing. This accounts for thickening while it cools as well.
post #3 of 6
Thread Starter 

That might be worth tinkering around with for this. It does thicken quite a bit during cooling. Thanks.

post #4 of 6

IMO the spoon test is cleaner and way more efficient.

Why place your trust in an unnecessary step?

 

 mimi

 

To answer your first question.... when making candy (which this icing is...a runny caramel of sorts) a thermometer can be said to be an indicator of water reduction.

You would need to know your target temp....

 

m.

post #5 of 6

I prefer the spoon test. 

 

Lightly coat the spoon with sauce , point the spoon down , see if the sauce runs down the spoon quickly. 

If it runs down slowly or doesnt run at all , then you reached a good consistency. 

 

I probably made it sound more complicated then it is. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #6 of 6
Thread Starter 

At first I was thinking temperature would be my indicator, but after a test I found that it stays at 212° and never gets and hotter as it reduces.

 

Then after finding out exactly how much I needed to reduce to get my desired thickness, I was hoping there could be a simple way of indicating exactly when this happens.

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