blackdogdeek
Lifer
- Mar 14, 2003
- 14,454
- 10
- 81
no, you want to turn it down to medium/low after scraping.
You want to reduce--so, evaporate a lot of the liquid while concentrating flavor--and not burn the butter.
This! sorry about that. Cooking is one of those things I just do without really knowing how I do it.
Is this ok in cast iron? I've been reading that red wine reductions in cast iron taste metallic (and risk deseasoning).