Reduction
Concentrating flavors by evaporating liquid.
What You're Doing
Simmering or boiling liquid to evaporate water content, concentrating flavors and thickening consistency. As water evaporates, dissolved solids become more concentrated, intensifying taste.
Visual Cues
Look for these signs to know your technique is working:
- Volume decreasing visibly
- Bubbles becoming smaller and more numerous
- Liquid coating the back of a spoon
- Surface becoming glossy
Why It Works
As water evaporates, the remaining dissolved solids become more concentrated. This intensifies all flavors proportionally and increases viscosity through gelatin concentration or remaining sugars.
Failure Modes
Avoid these common problems:
- Heat too high - burning at edges
- Not stirring - scorching on bottom
- Over-reducing - sauce becomes too thick or bitter
- Under-reducing - sauce too thin and flavors diluted
Requirements & Guidelines
- Monitor consistency
- Stir occasionally
- Lower heat prevents burning
Technical Details (CKL)
reduce 5min until nappe