TECHNIQUE KNOWLEDGE

Reduction

Reduction removes water through evaporation, concentrating flavour, salt, sugar, gelatin, acidity, and body.

Why It Works

As water escapes as steam, dissolved flavour compounds become more concentrated. This strengthens both desirable and undesirable flavours.

Method

1. Use a pan with enough surface area for the required evaporation rate.
2. Simmer steadily rather than scorching at maximum heat.
3. Skim impurities when necessary.
4. Taste as volume decreases.
5. Stop slightly before the final target when carryover or later mounting will thicken further.
6. Adjust salt and acid only after major reduction.

Good Cues

Aroma becomes concentrated, bubbles become more viscous, and the sauce coats a spoon more strongly as water leaves.

Common Mistakes

• Salting heavily before reducing.
• Reducing bitter or burnt flavours and making them stronger.
• Walking away near the final stage.
• Using high heat that catches thick sauces on the pan.

Professional Application

Used for jus, wine sauces, glazes, cream sauces, fruit sauces, gastriques, stocks, and concentrated braising liquids.

Related Techniques

Deglazing, stock making, simmering, pan sauce technique, emulsification, and seasoning.