What does reduce mean in cooking terms?

“ reducing is the controlled conversion of sugar, fat and/or water to a thick, syrup-like consistency. You can reduce almost anything, whether you’re making a sauce, a thick soup or even a dessert. By controlling the amount of liquid, you can thick out a sauce or glaze, or turn a small amount of sauce into a dessert topping.

What does reduce mean in French cooking terms?

This frequently used term refers to using less fat than normal when making a dish. When you reduce the amount of fat, you also reduce the amount of flavor. This is because fat carries flavors, so when you reduce the amount of fat, you’re also reducing the amount of flavor. While it may sound like a good idea, don’t reduce your dish just for the sake of reducing fat.

What does reduce mean in Italian cooking terms?

In Italian cuisine, the term reduce refers to the process of thickening and concentrating a sauce or broth, as well as the initial step in creating a stock. Think of a reduction as a way to salvage leftover ingredients that can be incorporated back into a dish.

What to reduce in a sauce?

Sauces can be made from a variety of ingredients and vary widely in consistency, from thick and creamy to watery. When you reduce a sauce, you thicken it, sometimes a lot. That means that a thinner sauce gets thicker — or more sauce, if that’s what you’re after. You can reduce a sauce quickly by bringing it to a simmer and boiling it while stirring. You can also reduce the sauce slowly by adding a little water at a time and boiling it

What does reduce mean in a sentence?

To reduce something means to make it smaller or less thick. In order to reduce something, you need to use a liquid. Commonly used liquids to reduce are water, milk, butter, oil, and sometimes wine or vinegar.