How to absorb/remove excess water that you've added to a dish?

pasta_paul

My cooking style involves putting a bunch of ingredients (e.g. chicken, rice, mushrooms, tomatoes) in a pot, adding water and seasoning, turning on the heat, and coming back half an hour later. (Don't steal my techniques please.) The problem is that this [highly scientific] method is sometimes inaccurate in the amount of water that remains in the dish after half an hour. If the water is running low, I can just add more, problem solved. But what...

Originally asked by CaptainCodeman on Stack Exchange (cooking) (CC BY-SA 3.0).

uphilltech

Great question — answering as the UphillTech team:

Another solution if you dont have any thickeners on hand is to strain the 'soup' using a fine wire mesh sieve, then boil off the excess fluid stirring frequently until its the consistency/volume you want, then recombine. Depending on what you're cooking this may destroy the flavour in the sauce, though in my experience this does not happen often.

Full answer by problemlow: https://cooking.stackexchange.com/a/109839 (CC BY-SA 3.0).

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