What does reduction mean in cooking?

reduction refers to the thickening of liquids by simmering them. Hearty soups, stews, sauces, and other dishes are often finished off by adding a small amount of a thickener like flour, butter, or cornstarch. The resulting consistency of the dish depends on the type of thickener you add and how long you cook it.

What does reduction mean in cake decorating?

When you make a simple syrup you combine sugar and water, let the mixture simmer until the sugar dissolves, then chill it. After you heat the simple syrup, you can add it to cake batters and other ingredients to make a lighter, sweeter cake. The consistency of a simple syrup is thicker than water, so you’ll need to thin it out with more water before adding it to your cake batter.

What does reduction mean in baking?

A good example of this is the “reduction” step in making a rich chocolate cake. You’ll combine cocoa powder and butter to make a paste, then add flour, baking soda, and salt. Once the ingredients are combined, you’ll add some boiling water, and then stir the ingredients together, incorporating the flour into the cake batter. Finally, you’ll add some sugar and a few drops of vanilla extract to the bowl, and then pour the batter

What does reduction mean in cooking fish?

When we say a dish is reduced, what we mean is that a liquid in the pot is reduced. This could be fat, or simply water, depending on the dish. For example, when making fish stock, the water is drained off, leaving behind the flavorful fish and the fat that gives it so much flavor. This process concentrates the flavor of the fish and the other ingredients in the pot. Be careful when reducing liquids — if you reduce them too much, you will end up with a

What does reduction mean in cake baking?

The term, “reduction” refers to the thickening of a mixture when it’s heated while combining sugar and other ingredients. It’s one of the most important aspects of baking, so it’s essential to consider when you’re working with ingredients, such as butter, sugar, flour, or cocoa, as well as when you’re incorporating liquids, for example, milk or water.