How does using a wide, shallow skillet affect the efficiency of the reduction phase?
Answer
It allows for a much faster evaporation rate.
The geometry of the cooking vessel directly impacts the speed of the reduction stage, where liquid water must evaporate to concentrate the sugars into a clinging syrup. A wide, shallow skillet maximizes the surface area exposed to the heat. This increased surface area leads to a significantly faster evaporation rate compared to using a deep, narrow saucepan. Utilizing a wide pan is especially beneficial when the carrots are already tender, as it minimizes the time they need to spend exposed to the hot, thickening sugar mixture, thereby reducing the risk of them breaking down into mush.
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