Post date: Aug 17, 2010 1:54:16 AM
i know this rule and sometimes forget it. recently, i made a port wine reduction that requires chicken demi-glace, a fancy word for concentrated flavors. as a guest in the kitchen, i used a canned chicken stock from the larder which was presalted. I reduced it with some ingredients and then added the port and reduced it until it was thick like gravy. the salt in the stock, although it tasted fine when i started, became more and more concentrated. in the end, the reduction was too salty and almost ruined the dish, at least for my palate. never make a reduction with a pre-salted ingredient...