Reduce in Cooking
If you are trying to learn definitions to cooking terms, then you will likely see the term "reduce." It refers to a method of reducing the amount of liquid in a dish by boiling it out. When you evaporate the liquid, you will get a more concentrated flavor and a thicker consistency. Learn how to reduce in cooking to make a reduction sauce, as well as to enhance gravies, syrups, and stocks.
Steps
- Place the liquid you want to reduce in a sauce pot or sauté pan, depending upon whatever the recipe calls for. The larger the surface of the pan, the easier the reduction will be because there is more room for the water molecules to move around. The overall reduction will not take as long with a pan with a large surface area.
- Place the pot or pan over medium to high heat, and bring to a boil.
- Boil, uncovered, until the amount of liquid in the pan has reduced according to the recipe you are following. Many recipes call for you to reduce the liquid by half. You do not have to know exactly; just use your best guess.
- Stir the liquid frequently while it boils to prevent it from sticking to the pan or scorching. If you are using a pan with a heavy bottom, you may be able to add more heat without scalding the sauce. The thicker metal keeps the pan's contents from burning too quickly.
- Continue following the recipe as directed after the reduction is complete.
- Store your reduction liquid in the freezer unless it is high in sugar. If it is high in sugar, it is best stored in an air-tight container in the refrigerator. If your reduction contains any meat drippings or products, it needs to be frozen and must be brought to a boil before using. Don't worry about thawing before bringing to a boil.
Tips
- Start with a high-quality liquid because the reduction will strengthen all flavors in the liquid, including the bad ones.
- You can reduce any liquid with flavor to intensify its flavor.
- Whisk the reduction when you are finished to give it a shiny appearance.
- To preserve the most flavor, your reduction should happen quickly.
- Reducing wine will cut down on its overall acidity.
- Think about the flavor of your original liquid. If the original liquid tastes too salty, the reduction will taste even saltier.
- If your reduction does not have sugar, it is known as a sauce. If it does have sugar, it is known as a syrup.
- Deglazing also involves reducing, but you will reduce less liquid from the mixture through a slower cooking process.
Warnings
- If you cover the boiling liquid, the excess liquid will not evaporate.
