Reduction (cooking)

Reduction (cooking)

In cooking, reduction is the process of thickening or intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by evaporation. Common preparations involving reductions include

* Consommés, reduced and clarified stocks
* Gravies
* Gastriques, sauces involving both acidic and sweet components
* Pan sauces
* Syrups

While reduction does concentrate the flavors left in the pan, extended cooking can drive away volatile flavor compounds, leaving behind less interesting tastes.

Reduction is performed by boiling liquid (whether stock, wine, whiskey, vinegar, or sauce mixture) rapidlyfact|date=October 2007 until the volume desired is reached by evaporation.


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