Recipes: trackinsand picture (tonight's appetizer)
In reply to: tonight's appetizer
i learned it on one of the cooking shows. i think it's called reducing/reduction and it intensifies all of the flavors in the liquid. i guess the water part evaporates, leaving behind the non-water part. does that make sense?
in case anyone is wondering, this pork is not a "pressed" meat. it is a hunk of pork/ham with a small amount of fat running through it....a true piece of meat. i hate that pressed stuff.
This message was edited Feb 13, 2012 9:05 PM