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cooking Evaporation during cooking....

nubster

nubster

Just wondering what to replace the liquid with while cooking? I keep a lid on the sauce pan but I still get evaporation and I would like to make a thinner sauce. Should the liquid be replaced with water or vinegar? I wasn't sure if when the evaporation occurred if the vinegar taste stayed and adding more would make it stronger which could be good or bad I guess depending.
 
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I think you could add whatever liquids you want as long as you adjust the pH accordingly. I usually have the opposite problem, and need to thicken up my sauces. Do you really need to cook your sauce so much if it doesn't need thickening?
 
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