Reduction

Definition

Reduction is a cooking technique that involves simmering a liquid such as a sauce, broth, or soup until it decreases in volume, resulting in a thicker consistency and more concentrated flavors.

Scientific / Technical Definition

In culinary chemistry, reduction is a method used to remove water and volatile compounds from a liquid through evaporation, thereby increasing the concentration of solutes such as sugars, salts, and other flavor compounds, which enhances the richness and depth of the liquid's flavor profile.

Benefits

• Intensifies flavor without adding extra calories or salt.
• Improves the texture and appearance of sauces.
• Allows for the natural sugars and flavors to become more pronounced.
• Increases the nutritional density per serving.

Examples

• Reducing a balsamic vinegar to create a glaze.
• Simmering a beef stock to make a rich demi-glace.
• Cooking tomato sauce down to enhance sweetness and flavor.

Additional Information

• Importance: Reduction is an important technique for creating flavorful dishes without relying on extra fats or sodium, making it significant in healthy cooking practices.

Related Terms

• Simmering
• Concentration
• Evaporation
• Thickening
• Demi-glace

References

• The Science of Simmering and Reducing
• Culinary Techniques: Reduction Basics