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84:, are simmered for long periods (from 1 to 10 hours) but not boiled. Simmering not only develops the maximum possible flavor, but also allows impurities to collect at the top and be skimmed off periodically as the sauce cooks. Boiling would diffuse the impurities into the liquid and result in a bitter taste and unclear stock. Broths are also simmered rather than boiled, and for the same reasons.
66:, fruit or vegetable juice, wine, vinegar or sauce, until the desired concentration is reached by evaporation. This is done without a lid, enabling the vapor to escape from the mixture. Different components of the liquid will evaporate at slightly different temperatures, and the goal of reduction is to drive away those with lowest points of evaporation.
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While reduction does concentrate the flavors left in the pan, reducing too much will decrease the amount of all liquid in the sauce, leaving a sticky, burnt coating on the pan.
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210:. pp. 268-70 (brown sauce), page 295 (BĂ©chamel Sauce and Tomato Sauce).
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Reduction is performed by simmering or boiling a liquid, such as a
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article about preparation methods for food and drink is a
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142:"Technique: Making a Sauce Reduction"
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899:. You can help Knowledge by
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499:Bain-marie (Double boiling)
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72:Sauces, ranging from basic
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277:List of cooking techniques
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168:"How To Make A Reduction"
99:, reduced and clarified
790:List of cooking vessels
360:Grilling (charbroiling)
365:Roasting (traditional)
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208:John Wiley & Sons
200:The Professional Chef
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951:Culinary terminology
204:Hoboken, New Jersey
946:Cooking techniques
662:Stir frying (chao)
31:is the process of
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175:. Retrieved
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149:. Retrieved
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82:tomato sauce
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27:In cooking,
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870:WikiProject
810:Food safety
698:Slow cooker
683:Microwaving
576:Stir frying
561:Deep frying
355:Charbroiler
74:brown sauce
940:Categories
744:Fermenting
678:Air frying
627:Barbecuing
566:Pan frying
546:Blackening
473:Smothering
417:Parboiling
370:Rotisserie
317:Convection
291:Conduction
269:techniques
146:The Kitchn
128:References
117:Pan sauces
111:Gastriques
33:thickening
652:Fricassee
642:Deglazing
534:High heat
527:Fat-based
504:Sous-vide
463:Simmering
427:Reduction
412:Decoction
402:Blanching
395:High heat
348:Radiation
226:707248142
97:Consommés
80:and even
53:simmering
29:reduction
862:Cookbook
846:Category
778:See also
754:Pickling
712:Non-heat
632:Braising
602:Sweating
590:Low heat
581:Sautéing
551:Browning
514:Steaming
478:Steeping
458:Poaching
453:Infusion
448:Creaming
443:Coddling
436:Low heat
422:Shocking
375:Toasting
339:Barbecue
198:(2011).
88:Examples
893:cooking
854:Commons
769:Souring
764:Salting
749:Juicing
724:Brining
541:Basting
483:Stewing
407:Boiling
334:Smoking
308:Searing
267:Cooking
177:May 29,
151:May 29,
106:Gravies
57:boiling
739:Drying
734:Curing
647:Flambé
556:Frying
324:Baking
224:
214:
122:Syrups
101:stocks
891:This
759:Purée
719:Aging
64:stock
51:, by
49:juice
41:sauce
897:stub
222:OCLC
212:ISBN
179:2015
153:2015
45:wine
37:soup
388:Wet
284:Dry
76:to
55:or
47:or
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187:^
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155:.
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