This is only my second time doing a reduction. I'm making braised short ribs (http://saltandserenity.files.wordpres...).
The recipe doesn't mention reducing the coconut milk. I'm wondering if this was an oversight? And if so, should I reduce it by half?
re: el bandito
Bandito, the coconut milk might go in when it does so that its pure flavor is added on top of the other concentrated flavor, which would give you layers of flavor. Also, reducing coconut milk could make it a bit gloppy.
I bet this will turn out beautifully. Short ribs are a great thing to make when you're new to cooking because they usually turn out amazing. I do recommend making them in advance - the previous day if you can. Let them cook and skim the fat off the top. When you reheat, you'll have better flavors and less grease.
I agree with the above posters. I wouldn't worry about reducing the coconut milk.
That said - with reductions, you are usually safe reducing the final product if you think it is still too runny and you would like it thicker. So you can always follow the recipe, adding things over time, and then if the final product isn't right you can continue to heat it to reduce the final product more.
This doesn't mean you can always dump everything in at once and then reduce. Sometimes things are "layered" into the reduction for different reasons and to attempt to create different concentrations of the various ingredients.
And your question was not silly. People are reducing everything these days to "see what happens" - I've seen beer reductions recently, Dr. Pepper reductions, etc, etc, etc.
Hope that helps.
I was cruising through this thread not really paying much attention to the details then like a train wreck something snapped my attention........DR. PEPPER reductions? Wha.....wha.....what???
Please please please do tell share where you have seen/read or heard of a recipe calling for a Dr. Pepper reduction. That facinates me.
Oh and by the way if you can't tell I'm a Pepper!!
I would put the can of coconut milk in, and wait to see whether I need the cup of water. For braising I don't like the meat to be swimming; half immersed is better. Plus the meat will release juice as it cooks.