Reduction (cooking)

Cooking process

Stock being reduced in a pan

In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling.[1]

Reduction is performed by simmering or boiling a liquid, such as a stock, fruit or vegetable juice, wine, vinegar or sauce, until the desired concentration is reached by evaporation. This is done without a lid, enabling the vapor to escape from the mixture. Different components of the liquid will evaporate at slightly different temperatures, and the goal of reduction is to drive away those with lowest points of evaporation.[citation needed]

While reduction does concentrate the flavors left in the pan, reducing too much will decrease the amount of all liquid in the sauce, leaving a sticky, burnt coating on the pan.[2]

Sauces, ranging from basic brown sauce to béchamel sauce and even tomato sauce, are simmered for long periods (from 1 to 10 hours) but not boiled. Simmering not only develops the maximum possible flavor, but also allows impurities to collect at the top and be skimmed off periodically as the sauce cooks. Boiling would diffuse the impurities into the liquid and result in a bitter taste and unclear stock.[3] Broths are also simmered rather than boiled, and for the same reasons.[3]: 304–5

## Examples

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Common preparations involving reductions include:

* Consommés, reduced and clarified stocks
* Gravies
* Gastriques, sauces involving both acidic and sweet components
* Pan sauces
* Syrups

## References

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1. ^ "Technique: Making a Sauce Reduction". The Kitchn. Retrieved May 29, 2015.
2. ^ Petrosky, Maureen C. (17 May 2011). "How To Make A Reduction". Food Republic. Retrieved May 29, 2015.
3. ^ a b The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. pp. 268-70 (brown sauce), page 295 (Béchamel Sauce and Tomato Sauce). ISBN 978-0-470-42135-2. OCLC 707248142.

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Cooking techniques

List of cooking techniques

Dry|

| Conduction|

* Dry roasting
* Hot salt frying
* Searing

|

Convection|

* Baking
* Roasting (modern)
* Smoking
* Barbecue

Radiation|

* Charbroiler
* Grilling (charbroiling)
* Roasting (traditional)
* Rotisserie
* Toasting

Wet|

| High heat|

* Blanching
* Boiling
* Decoction
* Parboiling
* Shocking
* Reduction

|

Low heat|

* Coddling
* Creaming
* Infusion
* Poaching
* Simmering
* Slow cooking
* Smothering
* Steeping
* Stewing

Indirect heat|

* Bain-marie (Double boiling)
* Sous-vide
* Double steaming
* Steaming

Fat-based|

| High heat|

* Basting
* Blackening
* Browning
* Frying
* Deep frying
* Pan frying
* Shallow frying
* Stir frying
* Sautéing

|

Low heat|

* Gentle frying
* Sweating

Mixed medium|

* Carryover cooking
* Barbecuing
* Braising
* Caramelization
* Deglazing
* Flambé
* Fricassee
* Indirect grilling/Plank cooking
* Stir frying (chao)

Device-based|

* Air frying
* Microwaving
* Pressure cooking
* Pressure frying
* Slow cooker
* Thermal cooking

Non-heat|

* Aging
* Brining
* Curing
* Drying
* Fermenting
* Juicing
* Pickling
* Purée
* Salting
* Souring

See also|

* List of cooking appliances
* List of cooking vessels
* Outdoor cooking
* Food preparation
* Food preservation
* Food safety

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