Dehydrated Red Wine Reduction

[Anonymous Modernist 17334]

Hello all,

Anyone have any suggestions for taking a red wine reduction sauce and turning it into a crispy sheet that can be broken into shards? Melt-ability and brittleness are important. Just dehydrating will I am afraid create a gummy-ness that I am trying to avoid.

Any thoughts?

[Judy Wilson]

Do you mean like a glass? There's a table on page 3·367 that might help you.

[Anonymous Modernist 3840]

Try it under vacuum and see if extracting all the water and ethanol makes it work. Also think about N-zorbit, could you mix it with that and then compress it into a solid?