Reduction (cooking)

When Reduce is called in the kitchen the strong boiling liquids such as funds, gravy, sauces or cream with the aim to reduce the water content and thus to intensify the flavor. Due to the substances contained in the liquid usually occurs also a bond.

The technique of reducing is also used to prepare tasty decisive ingredients to dishes or their components, such as Hollandaise sauce or béarnaise sauce used.

To quickly reduce the liquid is placed in a wide pot or pan and boiled with constant stirring at strong heat until desired consistency.