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Reduce
Reduce
- To simmer or boil a liquid uncovered to evaporate water content, concentrating flavors and thickening the consistency. This fundamental technique transforms thin liquids into rich, flavorful sauces by removing moisture while intensifying taste compounds. Proper reduction requires maintaining steady heat below boiling point to prevent burning while allowing gradual evaporation. The process can reduce liquid volume by half, three-quarters, or more depending on desired concentration.
Use wide, shallow pans: Larger surface area speeds evaporation for faster reduction.
Maintain gentle simmer: Keep heat below boiling to prevent burning and preserve delicate flavors.
Taste and adjust: Flavors intensify during reduction, so season conservatively and taste frequently.
Start with quality liquid: Poor-quality stock or wine won't improve through reduction.
Strain if needed: Remove herbs or aromatics before final reduction to prevent bitterness.
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