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Jas 12/05/14 |
Hi, I'm cooking teriyaki glaze without starch by reducing with a lot of sugar and teriyaki sauce. Works great in a small sauce pan, but when I make in a 25qt pot, I can't get the sauce to thicken (even after boiling for a long time). How do I get it to thicken? P.S. I'd prefer not to use a slurry. Thanks! |
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ellen 12/05/14 |
The issue is surface area versus depth. You have to cook it in shallow wide pans. |
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Jas 12/10/14 |
Ok, thank you. I will try to find some equipment that will work with our space. |