Given the background description of some cooking related query, summarize the question into a title

Input: Consider Input: I guess it can be subjective according to tastes, but some reduction is required. If I could know what I am trying to do away with in the reduction process (alcohol, raw bite or volume) then I could adjust according to my subjective taste and dish.Some general guidelines about how do you know when your wine is reduced or what to look for in a reduced wine would be useful.

Output: How do I know when my wine is properly reduced?

Input: Consider Input: My local supermarket was out of 1% milk today, so I decided to get half a gallon of 2% and half a gallon of skim milk and combine the two at home. Now I'm wondering in what I should store the combined milk...I still have a 1 gallon container from the last milk I purchased which I can use. There's a tiny bit of milk left in there, but it will be finished by today. The only thing I'm worried about is that, even if I wash the container the best I can, it will still have traces of bacteria in there from the old milk. Does this mean, then, that I should treat the expiration date of the combined milk as the same date printed on the old container?Should I store the milk in some other container (e.g. a pitcher)? Should I temporarily combine the two in a pitcher, then put them back in the two half gallon containers they came with? Any other ideas?

Output: Which container to use for combined milk?

Input: Consider Input: I usually cook Chicken curry in pressure-cooker so that it gets done fast. I usually get advice for expert cooks that its better to cook it in a pan on low heat. But I don't really find a great deal of difference in the taste? If we marinate the chicken well in advance, does cooking in a pan slowly really make the dish more delicious?
Output: Cooking Chicken in Cooker Versus Pan?