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Question by candleinaustin: When cooking and condensation forms on the inner part of the lid, should you let the drippings fall in the pan?
Should you let the condensation water fall into the sauce you are preparing or should you let the water fall off in the sink or something. I have always wondered this, but it’s never been covered. The meal that prompts this question is my tomato pasta sauce with italian sausage, onions and garlic. Should I let the water that builds on the lid of the pan fall into the pan while I stir? Will this adversely affect the flavor of the sauce or enhance it or neither?
Thanks!
Best answer:
Answer by Lollygag
The condensation is liquid that is bubbling out of your sauce, so letting it drip back in won’t do any harm unless you want the sauce to thicken a bit (in which case you may as well cook it w/out a lid). Flavor-wise it shouldn’t matter either way.
Know better? Leave your own answer in the comments!
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The answer kind of depends on what you’re cooking. If you are making something you wish to thicken, then discard the condensation drops.
If you are making sauce, if the water started out there, why not drop it back into the pan?
Go for it and happy cooking!
No problem. the condesation is water from your sauce. To allow it to fall back into the sauce will hurt nothing.
Now, the only reason I would ever cover a sauce, is to keep it from splattering. I have made thousands of sauces, and only ever covered them at home. The only way that covering and letting the moisture drop back into it would be detrimental, would be if you were making a reduction type sauce in which you were actively trying to remove the water content. I wold also be sure your lids are very clean, as any old grease or flavors could be dissolved and dripped back into your dish. Who knows, could make it tastier?……..
Letting the condensation drip back in will make it thinner. That’s really the only difference. If you’re cooking tomato sauce, you should leave the lid off, and don’t stir very often if you want it to thicken. If you look, you’ll notice that the water gathers at the top before being released as steam. If you stir it, the water goes back into the sauce and has to work its way back to the top before it can evaporate.