> What is the purpose of adding water to a recipe that's going to then be boiled and reduced down to the level it was before you added water?
Choice will be between mushy veggies or less so. Longer cooking time will break down tough meat fibers. For instance a pot roast. One could add the veggies towards the last 15 minutes.
Anonymous D joined in and replied with this 8 years ago, 21 minutes later, 54 minutes after the original post[^][v]#832,976
From a purely culinary standpoint, water is, in fact, a fish.
Anonymous E joined in and replied with this 8 years ago, 5 hours later, 6 hours after the original post[^][v]#833,028
@832,974 (C) > syntax > responding to a thread for MAtt
ishygddt
Chesty LaRue™ !6BuuqU1Ncc joined in and replied with this 8 years ago, 38 seconds later, 6 hours after the original post[^][v]#833,029
What they said is true.
Anonymous G joined in and replied with this 7 years ago, 1 year later, 1 year after the original post[^][v]#938,359
@previous (Chesty LaRue™ !6BuuqU1Ncc)
The part about adjusting for water boiling off or the part about water being a fish?
Anonymous D replied with this 7 years ago, 1 hour later, 1 year after the original post[^][v]#938,367
@previous (G)
From a purely culinary standpoint. Thanks
Captain Kate Carr joined in and replied with this 7 years ago, 11 minutes later, 1 year after the original post[^][v]#938,368
...
Anonymous I joined in and replied with this 7 years ago, 2 hours later, 1 year after the original post[^][v]#938,414
The reduction enhances flavours
Anonymous J joined in and replied with this 7 years ago, 4 hours later, 1 year after the original post[^][v]#938,556