The more surface area your sauce has to do its thing, the quicker it'll reduce. Can you reduce in a small sauce pot? Of course. Just keep in mind: The deeper the pan's volume, the longer it'll take to condense and reduce.
As it reduces, the sauce for this sweet-and-tangy Caramel Chicken thickens. Need that sauce, like, yesterday? If you're in a hurry, you can really speed up the process by dividing the sauce into two pans for maximum effect, see point no. If you have a lot of liquid to begin with, as in the example of a large batch of braised short ribs , you can just discard a bit of it before you begin reducing.
Because the point of reducing liquid is to let it evaporate, you're going to want to give that liquid access to the air. When learning how to reduce a sauce, remember that slow and steady is preferable.
The liquid will thicken over time but attempting to speed up the process by elevating heat levels can lead to a culinary catastrophe. Rapidly boiling the sauce increases the chance of over reduction. Another risk of high heat is an altered flavor. You can avoid a bitter sauce and speed up cook time by:.
A layered reduction packs a much more rich and complex flavor than a one-time reduction. Many chefs opt to reduce ingredients separately before adding the next one into the mix. For instance, a chef may add wine to the pan and reduce it before adding the stock and repeating the reduction. A third ingredient may be a cream that is then added to the pan and reduced.
In other cases, a chef may reduce one ingredient multiple times to deepen the flavor each time. The result is a sauce that tastes even better than a one-time reduction does. While this technique undoubtedly produces mouthwatering sauces, it requires a time commitment that not all home chefs can muster. Our range of sauces includes those that have been reduced multiple times, including:. More Than Gourmet is here to help with ingredients that save you time while providing top-tier flavor.
Shop our selection of top-rated stocks, sauces, and more today! Not Helpful 16 Helpful 8. This depends on which liquids are being used as the velocity changes for each liquid.
Not Helpful 4 Helpful 1. Cover on, as it traps the heat and reduces it faster, as well as more efficiently. Not Helpful 65 Helpful 3. Try a teaspoon of cornstarch in a teaspoon of water and stir it hard until the cornstarch is dissolved.
Then, add to what you are trying to reduce. Not Helpful 0 Helpful 0. Include your email address to get a message when this question is answered. Whisk the reduction when you are finished to give it a shiny appearance.
Helpful 0 Not Helpful 0. Deglazing also involves reducing, but you will reduce less liquid from the mixture through a slower cooking process. If your reduction does not have sugar, it is known as a sauce.
If it does have sugar, it is known as a syrup. Submit a Tip All tip submissions are carefully reviewed before being published.
Related wikiHows How to. How to. More References 7. About This Article. Co-authored by:. Co-authors: 9. Updated: June 13, Categories: Basic Cooking Skills. Article Summary X To reduce in cooking, start by boiling your liquid in an uncovered pan and reducing the heat to a simmer.
Italiano: Fare Riduzioni in Cucina. Bahasa Indonesia: Mengentalkan Masakan Berkuah. Thanks to all authors for creating a page that has been read , times.
Reader Success Stories Billy G. Sep 11, I am trying to reduce some watery refried black beans. It is going much much slower than the article promises, but I am clear about what I am trying to do and how it is coming. More reader stories Hide reader stories. Did this article help you?
Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy. Billy G. Clyde Gates Jun 1, I wanted to learn how to reduce the same. Article cleared it all up for me. Rated this article:. Clifton Gordon Sep 30, I added a few tablespoons of veggy stock which made it too watery.
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