Reduction Question???

[Joyceloveswater]

Educate me, please!!  I am making a short ribs recipe that calls for reducing two bottles of wine.  I looked up several TM recipes for reducing everything from balsamic to various sauces and I noticed that they all call for cooking at Varoma with the MC off.  Doesn't Varoma make it boil and boil and boil itself to death???  The traditional recipe calls for bringing the wine just to a boil and then turning it down to simmer until reduced.  Has anybody tried reducing anything at a temperature lower than Varoma?  Or, does TM need a higher temp to reduce because there is less air exposure than in a traditional pan, even with the MC off?

Thank you!!
Joyce

[Aussie Brenda]

Good question Joyce, I'm not sure if it was boiling to rapidly I would turn it down, it will take longer but it might taste better, it will be interesting to read the answers.

[Wonder]

Sorry have no idea of the answer but that's a lot of wine to reduce. I really think you would need a wide sided pan or you will be reducing for a long time.

[fundj&e]

you  could give it a go with 1 bottle 

i have done the balsamic reduction a few times in the TM, not 100% happy with it

[judydawn]

Joyce, reductions seem to take for ever in the TMX due to the small hole in the lid and not an open pan like on the stove top.
If you give it a go with 2 bottles of wine, it will be interesting to see the outcome and how long it took to reduce.