it hear as well, but I’ve had good luck with the reduced fat evap milk lately in place of cream. I did a bechamel for mac and cheese a while back w/ it that turned out nice.This reminded me a lot of the super-full-fat... (2 replies, last updated by danna May 13, 2009)

As long as we are talking about beans, does anybody have any advice on how to reduce the inevitable gas? I have heard many theories, such as throwing away their soaking liquid, throwing away their cooking liquid (impossible in a... (23 replies, last updated by kayleeusa March 25, 2009)

Hi I was wondering if you guys could describe to me what happens to the taste of reduced vinegar. Like wine, reduced vinegar will lose its harshness and and acidity and become sweeter as it reduces, right? I’m making a... (1 reply, last updated by Miss Needle April 14, 2008)

Hi, I’ve been trying to make some sauces by adding whipped cream to stock and then reducing. The thing is, when reducing whipped cream, it gets a little grainy and not very pretty looking. Is that supposed to happen? Do... (5 replies, last updated by ccbweb March 17, 2008)

Hi all! While reading through a previous post, I heard someone suggest pairing balsamic vinegar with strawberries in a dessert, but first reducing it with a pinch of black pepper and some sugar. I’ve tried it twice, and... (19 replies, last updated by lexpatti April 10, 2008)

If I reduce the amount of sugar in a basic chocolate chip cookie recipe, do I need to do anything to compensate for that reduction i terms of more flour or less egg or anything like that? (14 replies, last updated by piccola December 12, 2006)

I love sweet breads and muffins. However, I often find those with pumpkin or zucchini are so sugar loaded that the bread/muffin is more like a dessert. I modified chowhound Caitlin’s prize winning pumpkin muffins by... (4 replies, last updated by paulj March 6, 2006)

or 6-pound piece of meat. Does cooking this smaller piece for about 3 1/2 hours sound about right? (Is there some rule of thumb for reducing cooking time?) (1 reply, last updated by Will Owen August 19, 2005)

I love cheese, and am happy to try reduced fat cheeses. I recently bought a reduced fat muenster made from McCadam. It has no taste. Are there any reduced fat cheeses that retain their wonderful flavor? (6 replies, last updated by Iron Frank April 26, 2001)

I found a recipe in one of my WIlliams Sonoma cookbooks for a Spiced Apple Coffee Cake. I made it one time and really enjoyed it except that it was way too sweet for me. It calls for 1.5 cups of white sugar and 1/3 cup of brown.... (7 replies, last updated by viperlush October 20, 2006)

Any tips for reducing sulfur in hard boiled eggs? Am I cooking them too long? I was using organic eggs for the first time. Do they have a higher sulfur content? Is there something I could add to egg salad that would neutralize the... (27 replies, last updated by maria lorraine May 8, 2009)

it makes the kitchen very smokey (due to the high temp – 450 degress and the oil). I was wondering if anyone had any tricks to reduce the mess that this makes. I’ve thought about maybe putting vegetables on the bottom... (12 replies, last updated by alanbarnes April 29, 2009)

I have some reduced cabernet I used in a short rib braise last weekend – how long will it last in my refrigerator? (1 reply, last updated by King of Northern Blvd February 26, 2007)

I’ve recently become excited about making rich reduced sauces to pour over meat, but I’m a little befuddled as to the stock/wine ratio. When do you reduce stock, when do you reduce wine, and when do you reduce a... (9 replies, last updated by Karl S. August 27, 2003)

Third hand inside information. My cousins niece is a food technologist that had information about Haagen-Dazs that came up at a not so recent thanksgiving dinner. HaagenDazs has always been reduced or lactose free. The reason... (11 replies, last updated by TR August 28, 2003)