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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Cream-based sauce help...
I am making a (heavy) cream-based sauce, and I want the sauce to simmer awhile to thicken it and get a more intense flavor (I have sherry in it).
1. Should I simmer it covered or uncovered?
2. How long should I simmer for? The recipe only says 10 mins, but I felt like it was really runny and not thick/creamy and want to thicken it. I have tried another cream-based sauce before and if I let it go too long, it became an oily mess.
Re: Cream-based sauce help...
I would not simmer for too long because the cream will separate and be terrible.
I would simmer your base (anything before the cream) with either white wine or chicken stock and then when it's close to dry add your cream. Make sure that you develop your roux flavor and take your time.