Evaporating a liquid through simmering.

What are the fundamentals of reducing?

Reducing is evaporating excess water content via to concentrate flavors or thicken a sauce.

  • happens faster with a wider pan. The more exposed the surface area of the liquid, the easier moisture can evaporate from the surface of the sauce.
🍳 Kitchen Tool: Pan or pot
🔥 Heat Type: Conduction
🌡️ Water/Pan Temperature: 180-212°F/82-100°C
🧪 Food Reaction(s):

Example Foods

  • Tomato red sauce
  • Pan sauces
  • Au jus
  • Making toffee

Reducing in Action