What does reducing mean in cooking?

When you reduce a liquid, you thicken it without adding additional ingredients. For example, if you reduce chicken broth to half, you end up with a nice thick sauce without adding flour or any other thickening agent. You can also reduce butter, which helps to thicken whipped cream, or the sauce of a slow-cooker pot roast. Many fruits, like apples, apricots, and pears, end up tender and silky when they’re reduced to a sauce.

What does reducing mean in English?

When you reduce something in the kitchen, you decrease the amount of that ingredient, typically by boiling it in a pot. The results of a successful reduction are a thick, flavorful sauce or soup.

What does reducing mean in Italian?

Cooking an onion until it is very soft reduces its strong odor, making it a perfect addition to dishes that don’t need a strong flavoring. It also tenderizes the onion so it is ready to be pureed.

What does reducing mean in Italian cooking?

The most important thing to remember when reducing a sauce is never to let the sauce boil. This can cause the sauce to break down and separate. To prevent this, stir the sauce often while it’s cooking. The sauce should reduce slowly, until it coats the back of a spoon. Be careful not to add too much water as it will dilute the flavor of the sauce.

What does reduce mean in cooking?

The term “reduce” refers to thickening liquids, usually with a simple ingredient like sugar or flour. For example, to make a simple syrup, add sugar to boiling water, then cool and use as a sweetener. Or to make a roux, mix flour and butter, then slowly add boiling water until you get a sauce consistency. These methods are incredibly easy to do, but are also very effective for thickening soups and sauces.