I really wouldn't worry to much about the exactness of the liquid. Most recipes do not need to be exact.
On 2/16/15, Paula and James Muysenberg via Cookinginthedark <cookinginthedark@acbradio.org> wrote: > Hi, all, > > I really appreciate this list, and am enjoying learning from > everyone. I also have another question. When a recipe says something > like, "Simmer until reduced by half," how do you figure out when the > liquid it at the right level, without getting burned? > > Thanks, > Paula > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
