Add 1 cup of the apple juice and cook, scraping the bottom occasionally, until all the liquid evaporates and a glaze forms, about 15 minutes.

Eventually, the liquid evaporates and you have to guard against scorching.

The higher the density the slower a liquid evaporates.

Partly cover pan, and cook until liquid evaporates.

Cook over high heat, stirring occasionally, until liquid evaporates.

Add garlic and tomatoes and saute until liquid evaporates, about 5 minutes.

As some gas escapes to expel the payload, more liquid evaporates, maintaining an even pressure.

Simmer, covered, 45 minutes, being careful to add water if liquid evaporates.

Deglaze with bourbon for one minute or until liquid evaporates.

Add a little water if liquid evaporates.