Jump to content

Reduction (cooking)

From Simple English Wikipedia, the free encyclopedia

In cooking, a reduction is a sauce or liquid that has been thickened by heating it slowly. The heat causes some of the water in the sauce to evaporate, making it thicker and have a stronger taste.[1]

References

[change | change source]
  1. ↑ "What is a reduction?". Spruce Eats.
Retrieved from "https://simple.wikipedia.org/w/index.php?title=Reduction_(cooking)&oldid=9751312"