techniqueSReduce
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
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