On Jul 18, 8:58*am, Jim Elbrecht > wrote:
> I apparently don't do a lot of 'reducing' in my kitchen as I just ran
> across a recipe for reducing 1 cup of mashed strawberries to 1/4 of a
> cup.
>
> As I was stirring them in my 1 qt saucepan I was thinking a smaller
> saucepan might be nice--- then I wondered if my little saute pan would
> have been a better choice.
>
> Then I had time to wonder if they make a nice little pot with some
> sort of makings on the inside so I'd know when half or 3/4 of my
> original volume was gone.
>
> I know for sure that the next time I do this, I'll be reducing 4 cups
> of mashed strawberries to 1 cup- that's a lot of stirring for 1/4
> pound of strawberry butter.
>
> But in general is there a preferred pan or method for reducing things?
>
> And is there a pan with markings on the inside? * *I can pour 1/4,
> 1/2, or 1 tsp of spiced into my hand with 'good enough' accuracy, but
> I so misjudged the amount of liquid in that pan as to make myself
> laugh -- twice!
>
> Jim

Funny...I thought the subject of your post said "Bed pan for reducing"!