Reducing

metalhead · #1 September 5th, 2009, 11:09 AM

Hey

When we make hotwings, we like to have a much thicker sauce than normal so we will cook the hot sauce and it will lose about 75% of its volume, but what im curious is about the sodium level. Will the reducing also reduce any of the sodium, or is it still going the same even tho most of the sauce has been cooked down.

**mizski** · #2 September 5th, 2009, 12:08 PM

When you cook the sauce down, you are basically evaporating the water in it. I think the sodium would be the same.

metalhead · #3 September 5th, 2009, 12:42 PM

yea thats what i was thinking

**not2late** · #4 September 5th, 2009, 01:20 PM

The total sodium will remain the same. But the sodium per serving will increase because the volume has decreased.

For example, you dump 100 grams of sodium into 100 ml of water. Then you evaporate the water by half. The solution will be 100 grams of sodium in 50 ml of water.

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