Modernist Cuisine's Red Wine Glaze question

[CameronL]

I've made Modernist Cuisine's Red Wine Glaze 5 times now. The first three times were stunning. The 4th was not so good. The trouble I have (as an amateur) is during the skimming process. Skimming off the fat over high heat as all the steam is rising up along with the bubbling makes it very hard for me to

discern whether I'm skimming fat or the substance of the reduction. I have a feeling the 4th time I skimmed off too much substance and not the fat. I just made it the 5th time and I decided to try something new to eliminate the skimming process. After straining the liquid from the pressure cooker into a sauce

pan I decided to place the sauce pan over an ice bath and then refrigerate overnight. The next morning I scooped off all the fat and reduced the remaining liquid. By removing the fat I ended up reducing the sauce in half the time (25 min vs. 45 min). My worry (as an amateur) is that by removing the fat from the

reduction process I may have lost flavor profile. Of course all the fat was there with the other ingredients in the pressure cooker for 2 hours. I've vacuum sealed the glaze and will use at a later date. The color and texture of the refrigerated glaze reminded me of what I made the first three times.I'm hoping I didn't make a critical mistake, especially after dropping over $60 to make it. Thanks for any advice orcomments.

[gfweb]

I don't have MC, so I don't have the recipe. Could you summarize the steps?

[EatingBen]

I don’t think you will have done anything detrimental to the glaze just extended the amount of time to make it. There will likely still be a low quantity of fats emulsified into the sauce but otherwise the results are the taste, does it taste good!

[nickrey]

Your way should be fine. you are trying to achieve an outcome rather than slavishly adhering to directions. As said above, it would just take longer.

 

Another way to achieve the same result more speedily is to ladle the liquid into a gravy separator jug. The fat rises to the top and the liquid poured off from the bottom of the jug would be similar to that achieved when skimming the fat off in the original recipe.

 

Then return to the pan less the fat and thicken to the desired reduction.