Reducing

I can never get stuff to reduce like it says, sauces and whatnot

Heat up, bubbling away, stirring away, never comes down as per the recipe timelines and im always left with stuff waterier/less punchy than id hope

Whats up with that

are you selecting a pan with maximum surface area

Goddamit no i am not

Is that really all it is

using your biggest saute pan or skillet will help immensely, or dividing it into two pans in the early stages if you don't mind the extra dishwashing

“Reducing” is what they called “dieting”/“trying to lose weight” once upon a time

We can safely contextually rule that one out silbs

thanks harbl will approach that way in future