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5 minutes ago, JoNorvelleWalker said:
How do you infer this? Pictures possibly might help.
I have had this problem when i was learning to make sauces. It took a long time wondering why my sauces were so bland. I learned from trial and error that #1 I was not reducing enough, and #2 the sauce was no thick enough to coat the meat. Sorry i dont have any pictures, but a simple google search will tell and show you a good reduction sauce should (thin) coat a vertical spoon and not fall off.
1 minute ago, JoNorvelleWalker said:
How do you infer this? Pictures possibly might help.
I have had this problem when i was learning to make sauces. It took a long time wondering why my sauces were so bland. I learned from trial and error that #1 I was not reducing enough, and #2 the sauce was no thick enough to coat the meat. Sorry i dont have any pictures, but a simple google search will tell and show you a good reduction sauce should coat a vertical spoon and not fall off.
