I have been cooking for a long time and after learning so many recipes and food science tidbits, I can typically rely on my instincts to get the results I'm looking for. Tonight I made a ragout with garden vegetables, herbs, vinegar, and mushrooms cooked for a long while and hit it with a little cream at the end. I promptly pulled it off the heat and then wondered how I learned to do things this way as opposed to reducing the sauce further after adding the cream. Am I missing anything by not letting the cream reduce, or is there a food-science explanation as to why you'd want to kill the heat after adding dairy to a somewhat acidic (tomatoes and vinegar) sauce?
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